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Tabbouleh
Chef
Easy
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This Middle Eastern salad is a fabulous lunchbox filler, or as an accompaniment to grilled meat or fish.

PREP IN
10 MIN
COOK IN
25 MIN
SERVE
6
SHARE &COMMENT
Tabbouleh
Chef
Easy
StarStarStarStarStar
SHARE &COMMENT
PREP IN
10 MIN
COOK IN
25 MIN
SERVE
6

Introduction

This Middle Eastern salad is a fabulous lunchbox filler, or as an accompaniment to grilled meat or fish.

Ingredients

  • 85g coarse bulghur wheat
  • 200g bunch of flat leaf parsley (remove thick stalks)
  • small bunch of mint
  • 10 cm cucumber
  • 1 red onion
  • 2 tomatoes, de-seeded, peeled and finely diced
  • 1/4 green pepper
  • FOR THE DRESSING:
  • 4 tbsp good quality extra virgin olive oil
  • Juice of 2 lemons
  • salt & pepper

Method

  • 1. Rinse the bulghur wheat under cold water and then soak in a bowl of warm water for 25 minutes. Drain, and squeeze out all the excess water by patting with a clean dish cloth.
  • 2. While the bulghur is soaking make a start on the rest of your salad. Coaresly chop the parsley and mint. The finely dice the cucumber, onion, tomatoes and green peppers. Mix all the ingredients in a large salad bowl adding the drained bulghur. Cover the salad and leave in the fridge.
  • 3. Now begin the dressing for the salad. Mix the lemon juice with the olive oil and season with salt and pepper. Mix well.
  • 4. Pour the dressing over the salad ensuring all the ingredients are covered.
  • 5. Leave to sit for twenty minutes at room temperature before serving.

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