Recipes

Tabbouleh – bulgur wheat salad

A classic and super simple Middle Eastern salad

July 18, 2013 13:46
Photo: Lisa Roukin
1 min read

Cook: 2 minutes plus soaking time

Serves: 4 - 6

This Middle Eastern salad is a classic summer dish – and a perfect accompaniment to a barbecue. It often has more parsley than this version, but I prefer it more subtle. I add a few more tomatoes instead. You can also be creative and add celery, spring onions and/or cucumber.

METHOD

  • Boil the water and add the salt and a tablespoon of the oil.
  • Put the bulgur wheat in a bowl and pour the boiling water over it then cover it with cling film.
  • Leave it to stand for 10 minutes.
  • Meanwhile, chop the parsley, the mint and the tomatoes and mix them in a salad bowl.
  • Add the crushed garlic, the lemon juice and remaining salt and olive oil. Mix well.
  • When the bulgur is ready, fluff it up with a fork to separate the grains.
  • Add it to the bowl with the herbs and tomatoes.
  • Stir well, taste and correct seasoning if needed.
  • Add a drizzle of extra virgin olive oil just before serving.

cookingforthesoul

Ingredients

250g fine bulgur wheat
1 tsp salt
5-6 tbsp extra virgin olive oil
250ml boiling water
8 tbsp fresh flat leaf parsley, finely chopped
4 tbsp fresh mint, finely
chopped
25-30 cherry tomatoes, finely chopped
Juice of 1 lemon
1 clove of garlic, crushed (optional)