Name: Tabbouleh salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup cooked bulgur; ½ cup diced cucumber; ½ cup diced tomato; 1 small bunch of parsley, leaves only; 2 Tbsp chopped mint; 3 spring onions, chopped; 1 Tbsp extra virgin olive oil; ½ lemon, juiced; 1 clove of garlic

Tabbouleh salad

14 Dec 2021

by Dinna

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Background

Tabbouleh is one of the most popular salads in the Middle East. Originally it comes from Lebanon, where traditionally it was served as part of a mezze. It’s very easy to make and it goes superbly with grilled lamb, chicken, fish and veggies - no wonder it has become popular in the West too. This time I cooked the bulgur in vegetable stock - but traditionally it’s just soaked in hot water.

Ingredients

1 cup cooked bulgur
½ cup diced cucumber
½ cup diced tomato
1 small bunch of parsley, leaves only
2 Tbsp chopped mint
3 spring onions, chopped
1 Tbsp extra virgin olive oil
½ lemon, juiced
1 clove of garlic

Instructions

Cook or soak the bulgur according to the instruction on the packaging instructions, then let it cool.
Meanwhile, put the diced cucumber and tomatoes in a sieve and scatter some salt on top. Combine well and rest the sieve on top of a bowl for about 10 minutes.
Put the parsley and mint in a small food processor and process until you get a coarse mixture.
Measure out 2 -2.5 cups of cooked/soaked bulgur into a mixing bowl. Add the oil, lemon juice and garlic. Then add the chopped herbs, then the strained cucumber and tomato pieces. Gently toss, then fold in the spring onions.
Taste, then adjust the seasoning, lemon juice and oil to your liking.
Let the salad rest for 15 minutes before serving. You can store it for3-4 days in the refrigerator, covered in a bowl.