Parsley & Bulgur Salad (Tabbouleh)

14 Jun

This middle eastern combination of herbs, vegetables and wheat grain is a healthy and delicious salad that makes a good accompaniment for barbecued food. The ratio of wheat to herbs and vegetables varies greatly and can sometimes include cucumber and allspice. I like it with loads of parsley and mint and plenty of tomatoes, chilli and onion but no allspice.

Prep 10min Marinade 1 hour

  • 100g medium grain bulgur wheat
  • 2 white salad onions or 1 bunch spring onions finely chopped
  • 1 large mild green chilli or green pepper sliced very thinly (optional)
  • 1 tsp Chilli flakes (optional)
  • Juice of 2 large lemons
  • 1/2 tsp each of sea salt and cracked black pepper
  • 3 tomatoes diced
  • 3 large bunches of flat leaf parsley (about 300g) finely chopped
  • Large bunch of fresh mint (about 100g) finely chopped
  • 50ml Olive Oil

Wash bulgur wheat and pour enough boiling water over to cover it by 1cm. Let it stand for about 10 minutes, drain in a sieve and press out remaining liquid. Meanwhile chop the onions and chilli pepper and put into a large wide bowl. Add the bulgur and mix well add the salt, pepper, chilli flakes, oil and lemon juice and mix well. Chop tomatoes, wash and dry the herbs and finely chop, add these to the tabbouleh and mix well. Leave to marinade for 1 hour before serving so that all the flavours infuse and the bulgur becomes plump as it soaks up the juices. Tabbouleh can keep for two to three days, in the fridge, so leftovers are never wasted. Serve as part of a Mezze with pita bread and hummus.htm or to accompany fried or grilled food. 14/6/2006:


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