Tabbouli
Bursting with goodness and flavour, tabbouli is loaded with fresh parsley, fresh mint and packed out with bulgar wheat, tomatoes and spring onions. Finished with olive oil and some tangy lemon juice to balance the sweetness of the herbs and tomatoes, this salad ticks all the flavour boxes.
Ingredients
- 100g bulgar wheat
- 180ml boiling water
- 20g/3 spring onions, trimmed and finely chopped
- 20g chopped fresh mint
- 50g chopped fresh parsley
- 100g/2 - 3 tomatoes, finely chopped
- 1 tablespoon olive oil, or to taste
- 1 tablespoon lemon juice, or to taste
- ⅛ teaspoon fine salt
- ⅛ teaspoon freshly ground black pepper
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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45 minutes before you want to prepare the salad, put the bulgar wheat into a large bowl and pour over the boiling water. Stir well, cover with cling film and leave until all the water is absorbed.
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Chop the spring onion, mint, parsley and tomatoes finely.
If chopping in the food processor add the items to the processor in the following order and process inbetween each addition:
a) spring onions
b) mint
c) parsley
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Remove the spring onions and herbs from the processor and then add the tomatoes and pulse until you reach your desired consistency.
If a lot of liquid comes out of the tomatoes, sieve quickly. You won't need to do this if you have chopped the tomatoes by hand.
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Check that the bulgar wheat has absorbed all the water and is soft and then stir together with the herbs, spring onions and tomatoes.
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Mix the olive oil, lemon juice, salt and pepper, add to the salad and stir thoroughly.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- mixing bowl
- measuring jug
- food processor
- chopping board and knife
- lemon reamer