Tabbouleh

Name: Tabbouleh
Yield: serves 6 as a main course, 12 as a starter
Ingredients: salt and freshly ground pepper; 85–110 g freshly chopped parsley; freshly squeezed juice of 2 lemons or more if you need it; 110 g bulgar (cracked) wheat; 75 ml extra virgin olive oil; sprigs of parsley; 1 firm crisp cucumber, cut into 7mm dice; black olives, optional; with a little salt, pepper and sugar; 6 very ripe firm tomatoes, seeded, diced and sprinkled; 225 g spring onions, green and white parts, chopped; 55 g freshly chopped mint; small crisp lettuce leaves, e.g. Cos or Iceberg

Preparation info

serves
6
as a main course

Difficulty
Medium

Appears in

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

Main course
Garnish
Starter
Vegan

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 j