Tabouleh
Tabbouleh is a Levantine vegetarian salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur, and seasoned with olive oil, lemon juice, salt and pepper.
Serves [5]
Ingredients
100 grams bulghar wheat (or cous cous)
Bunch of flat-leaf parsley, chopped
Bunch of mint, chopped
400 grams ripe tomatoes, diced
Bunch spring onions, finely sliced
Juice of 2 lemons
3 tablespoons olive oil
Sea salt and pepper to season
Method
Rinse the bulghar wheat in a sieve until the water runs clear. Drain well, then transfer to a bowl. Pour over 200ml boiling water, cover with cling film and leave to soak for 30 mins or so while you prepare the rest of the ingredients.
Keeping the parsley in a bunch, chop the leaves roughly. Include the stalks; this all adds to the flavour. Now do the same with the mint leaves, reserve the mint stalks. Put the chopped herbs in a large bowl and add the tomato and spring onion.
Season with salt and pepper. Enjoy as a salad or match up with some roasted vegetables or a tagine.
Food savvy tip
Grind the mint stems up with a food processor and use as a spice like you would with dried herbs.
Recipe provided by Mark Breen of Seasonal Kitchen.
