Tabbouleh
Tabbouleh recipe, an easy salad from the Levantine, made with a whole lot of parsley and just a tiny amount of bulgur wheat, as it should be.
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 60 g bulgur wheat
- 500 ml hand hot water ((half boiling, half room temperature water))
- 120 g flat leaf parsley
- 1 stalk mint
- 2 medium firm tomatoes
- 1 small spring onion ((scallion))
- 60 ml extra virgin olive oil (I like the really fruity ones for this)
- 2 tbsp lemon juice (about half a lemon)
- 1/2 tsp fine salt
- 1 tsp allspice
- 1/4 tsp Sumac
- 1/4 coarsely ground black pepper
Instructions
- 1
Get a large bowl ready for the Tabbouleh.Place the bulgur wheat in another medium-sized bowl and top with hand hot water. In other words, the water is comfortably hot when you place your hand in it. If uncertain, boil some water, then pour 1 cup in a bowl. Add another cup of room temperature water to it. Then tip in the bulgur wheat. Soak the bulgur wheat for 15 minutes.When done, drain, then, using a fine sieve, rinse the bulgur wheat until the water runs clear, give a good shake or two to get rid of excess water and place in a large salad bowl.
- 2
Chop the parsley up fairly finely and place in the bowl.
- 3
Pick the mint leaves off the stem, chop finely, and add to the bowl.
- 4
Chop the tomatoes into tiny pieces, no bigger than 1 cm, add to the bowl, along with its juices.
- 5
Chop the whole spring onion (green & white), and add to the bowl.
- 6
In a small bowl or measuring jug, mix the dressing ingredients together and give them a quick whisk. Pour the salad dressing all over the chopped ingredients.
- 7
Using a large salad spoon/fork, gently mix the dressing in, using lifting movements. Done! Best served immediately, but can be kept, covered, in the fridge for up to 3 hours.