Tabbouleh

Preparation info

  • Difficulty

    Medium

  • serves

    6

    as a main course

Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About

This refreshing and highly nutritious Middle Eastern salad can be served as a starter or as a main dish. I like to serve it with lots of well-seasoned cucumber and tomato dice.

Ingredients

  • 110 g bulgar (cracked) wheat
  • 75 ml extra virgin olive oil
  • freshly squeezed juice of 2 lemons or more if you need it
  • salt and freshly ground pepper
  • 85–110 g freshly chopped parsley
  • 55 g freshly chopped mint
  • 225 g spring onions, green and white parts, chopped

Garnish

  • small crisp lettuce leaves, e.g. Cos or Iceberg
  • 6 very ripe firm tomatoes, seeded, diced and sprinkled
  • with a little salt, pepper and sugar
  • 1 firm crisp cucumber, cut into 7mm dice
  • sprigs of parsley
  • black olives, optional

Method

Soak the bulgar wheat in cold water for about 30 minutes, drain and squeeze well to remove any excess liquid. Stir in the olive oil and some of the freshly squeezed lemon juice, season with salt and freshly ground pepper, and leave aside to absorb the dressing while you chop the parsley, mint and spring onions. Just before serving, mix the herbs with the bulgar wheat, taste and add more lemon juice if necessary. It should taste fresh and lively.