Tabbouleh
Ingredients
- 70g or ½ cup bulgur wheat
- 80ml extra virgin olive oil (about ⅓ cup)
- juice of 1 lemon
- 2 bunches curly parsley, finely chopped
- ½ bunch mint, finely chopped
- 3 spring onions, finely chopped
- 3 tomatoes, seeds removed and diced
- pinch of salt and black pepper, to taste
Serves:
4
Prep time:
25 mins
Why?
Goes perfectly on sandwiches or as a side dish. It keeps well, too. Store in an airtight container in the fridge and it should remain fresh for 2-3 days.
How?
- Soaking the bulgur in the oil and lemon juice for 20 minutes
- Add all the ingredients – the soaked bulgur, chopped parsley, mint, spring onions, and diced tomatoes – into a mixing bowl.
- Add a good pinch of salt and black pepper.
- Mix well, ensuring the ingredients are evenly distributed.
Serve with
- Grilled meats
- Whole roasted cauliflower
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