Pinina’s Tabbouleh

Cherry Tomato Fine Burghul Salad

Preparation info
    • Difficulty


Appears in
The Galilean Kitchen

By Ruth Nieman

Published 2017

  • About


  • 500 g cherry tomatoes
  • 6 spring onions, finely chopped
  • 1 whole lemon, cut into sma


  • halve the cherry tomatoes & place in a bowl, add the spring onions, diced lemon pieces, parsley & mint & mix well
  • soak the burghul in lightly salted boiling water for 10-15 minutes, until grains are soft & swollen
  • mix the olive oil, lemon juice, salt & pepper together in a small bowl
  • add the burghul, paprika & dressing to