Zarafat’s Tabbouleh

Fine Burghul Salad with Herbs

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Preparation info
    • Difficulty

      Easy

Appears in
The Galilean Kitchen

By Ruth Nieman

Published 2017

  • About

Ingredients

  • 100 g fine burghul wheat
  • 1 small onion, finely chopped
  • 3 large handfuls

Method

  • chop the onion, cucumbers & tomatoes into small dice & place in a bowl
  • soak the burghul in boiling water for 10-15 minutes, until grains are soft & swollen
  • finely chop the parsley & mint & set aside until the burghul is ready
  • mix the lemon juice with the tomato paste in a small bowl & add salt & pepper
  • place