Nahida’s Tabbouleh

Name: Nahida’s Tabbouleh
Cuisine: Israel
Ingredients: 120 mls olive oil; 2 large handfuls mint, finely chopped; juice of 2 lemons; salt & black pepper; 200 g fine burghul; 6 mini cucumbers, finely diced; 3 large tomatoes, finely diced; 1 onion, finely chopped; 2 large handfuls flat leaf parsley, finely chopped

Fine Burghul Salad

Preparation info

Difficulty
Easy

Appears in

The Galilean Kitchen

By Ruth Nieman

Published 2017

About

Ingredients

6 mini cucumbers, finely diced
3 large tomatoes, finely diced
1 onion, finely chopped

Asia
Israel
Mediterranean
Vegan

Method

place the burghul in a bowl & cover with warm salted water & leave for 10 minutes to soak up the liquid & for the grains to swell
mix the cucumbers, tomatoes & onions with the finely chopped herbs in a bowl
mix the olive oil & lemon juice together & season with salt & black pepper
drain any excess water from the burghu