IT'S THE WEEKEND: The Weekend Recipe - Tabbouleh salad by South Wales freelance vegetarian chef Shaheen Sutton

First published in News

Tabbouleh Salad

Serves 4 - 6


100g medium coarse bulgar wheat *available at most supermarkets

1 large bunch of fresh flat leaf parsley, including the fine stalks

6 spring onions, finely sliced

Salt and pepper to taste

3 – 4 ripe tomatoes, chopped into cubes

½ cucumber, cut into small cubes

Juice from 1 large lemon

4 tablespoons good extra virgin olive oil


Place the bulgar wheat in a bowl and pour hot water over it. Leave it for 30 minutes or so to absorb the water.

Wash the parsley and chop it very finely. Once the bulgar wheat is soft, drain and press out any excess water. Return to the bowl and add the spring onions, salt and pepper to taste.

Then combine all the other ingredients, adding the lemon juice and olive oil last.

Taste and tweak seasoning if necessary. Serve at room temperature.

Comments (1)

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7:53pm Sun 1 Jun 14

BernardCCC says...

Nice, simple fresh recipe.

Bought some of her produce's been eaten good'
Nice, simple fresh recipe. Bought some of her produce's been eaten good' BernardCCC
  • Score: 0

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