Tabbouleh Salad
Serves 4 - 6
Ingredients
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
Method
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: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules hereLast Updated:
Report this comment Cancel