Name: Tabbouleh
Yield: Serves 4
Cuisine: Lebanon
Ingredients: salt; 8 spring onions, cut across into thin slices; bunch of flat-leaved parsley, finely chopped; 115 g/ 4 oz burghul; ½ cucumber; bunch of coriander, finely chopped; about 100 ml/ 3½ fl oz extra virgin olive oil; bunch of mint, finely chopped; salt and pepper; juice and zest of at least 1 lemon

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Tabbouleh is a refreshing salad of cracked wheat, called burghul, bulgar or bulghur depending on where you are. It was originally Lebanese and is characterized by its green colour, the result of using lots of herbs.

Serve with the inner leaves of a Cos lettuce for scooping.

Ingredients

115 g/ 4 oz burghul
½ cucumber
salt<

Method

Rinse the burghul in a sieve under cold running water until the water runs clear. Put it into a large bowl and leave it to soak in fresh water for about 1 hour.

Cut the cucumber into small dice and put it in a colander. Sprinkle with salt and leave it to drain. Cover with cold water and leave for 30 minutes to drain.

Transfer the burghul to a sieve and press to extract as much m