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Prep 40 mins
Cook 0 mins
A delightful salad from North Africa. Oil-cured black olives can also be added to this salad just before serving, if you like.
- 225 g bulgur wheat
- 300 ml boiling water
- 4 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 tablespoons chopped of fresh mint
- 3 tablespoons chopped fresh coriander
- 1 red pepper, grilled, peeled and sliced
- 1 bunch plump spring onion, chopped
- 2 garlic cloves, chopped
- 1⁄2 cucumber, coarsely chopped
- 115 g feta cheese, crumbled
- lime wedge, to serve
- Place the bulgur wheat in a large bowl, add the boiling water and leave to soak for 30 minutes, stirring occasionally with a fork, until the water has been absorbed.
- In a mixing bowl, whisk together the oil, lemon juice and seasoning.
- Pour oil mixture over the bulgur wheat, add the herbs and mix well.
- Then mix in the remaining ingredients.
- Cover and chill until required.
- Serve garnished with lime wedges.
Delicious! The one bunch spring onions came out to 5 for me, and that just enough. In the spirit of tabbouleh, I also nearly a cup of minced parsely which really went well with all the other flavours. Another great one, Mirj.
Very nice solid bulgur recipe. I couldn't find the info to convert from metric, so I used 1 cup dry bulgur wheat, and twice that of water. I had to pour off a little water after it soaked. I backed off the olive oil a little bit, since I tend to like things dry. I did toss in some parsley as Evelyn suggested, and adding cured black olives sounds great, too.