Tabbouleh–Mujadara Hybrid Salad

Name: Tabbouleh–Mujadara Hybrid Salad
Yield: Serves 4 as a side
Ingredients: ½ tsp ground cumin; 4 large onions, thinly sliced; juice of ½ lemon; ¼ tsp ground cinnamon; 100 g bulgur wheat (raw weight); ½ tsp ground coriander; 2 tbsp extra virgin olive oil; 80 g green lentils; salt and black pepper to season; 40 ml vegetable oil; 4–5 sprigs of mint, leaves picked and finely chopped; 30 g bunch of flat-leaf parsley, leaves picked and finely chopped

Preparation info

Serves
4
as a side

Difficulty
Easy

Appears in

The Vegetarian Kitchen

By Prue Leith and Peta Leith

Published 2019

About

This salad came about because I had half a bowl of each of my two favourite Middle Eastern salads (tabbouleh and mujadara) left over. I mixed them together and the combination was better than either dish alone.

Ingredients

100 g bulgur wheat (raw weight)
80 g green lentils
40 m

Side dish
Main course
Vegan
Leftovers

Method

Cook the bulgur wheat in plenty of boiling water for 10–15 minutes, or until just tender. Drain and set aside.
Put the lentils in a small saucepan with enough water to cover them, bring to the boil, then reduce the heat and simmer for 12–15 minutes until just tender but still retaining a little bite. Drain.
Heat the vegetable oil in a large frying pan