The vibrant Middle Eastern dish of Tabbouleh is a much loved hearty appetizer, side dish or salad. Essentially it’s made from finely chopped herbs, vegetables and bulgar wheat. The showstopper ingredient in this recipe is parsley (loads of it). I like to make tabbouleh salad well in advance so that the bulgar wheat absorbs all the flavours of citrus dressing and herbs. It’s fresh, tangy, crunchy and now lets straight dive into the recipe.
INGREDIENTS
2 bunch finely chopped parsley, flat leaf or curly (Around two cup). Washed and dried well
(Drying the parsley is important so that the salad does not get a watery soggy mess)
½ cup bulgur wheat
200 ml water
1 large salad tomato, finely chopped
1 cup diced cucumber
¼ cup finely chopped mint leaves
3 finely chopped green onions, both white and green part
DRESSING
¼ cup olive oil
5 tablespoons lemon juice
Salt and Pepper to taste
METHOD
STEP 1: Cook the bulgur wheat according to the instructions on the package. Or alternatively mix water and bulgur wheat. Bring to a boil and simmer for 10 minutes.
STEP 2: Take the pan off heat. Cover and let it stand for 15 minutes.
STEP 3: Let the bulgur wheat cool completely before proceeding to make the salad.
STEP 4: Strain the chopped cucumber and tomato off excess water and put it in a large mixing bowl.
STEP 5: Add the finely chopped parsley and mint. I like to chop parsley with my hand rather than in the processor. Chopping the herbs by hand maintains the texture of the leaf which I love.
STEP 6: Add chopped onion.
STEP 7: Mix the ingredients of dressing and give them a good whisk until well combined.
STEP 8: Add the dressing to the salad and stir well.
STEP 9: Cover and let it refrigerate for at least 30 minutes. It will stay fresh in the refrigerator in an airtight container for at least 4 days.
STEP 10: Serve with pita bread, falafels or lettuce leaves.
Enjoy x
Healthy gourmet is the way to happy day and thats what it is. Thanks for sharing xx
Author
Cheers 👍