Prep 1 hr
Cook 15 mins
This recipe came from a friend's cook book. Over here in Australia there are plenty of Lebanese restaurants, and we had just got back from a part of Canada, where there didn't seem to be any. I was desperate for a good tabbouli recipe, and this one - the dressing in particular, is spot on every time.
- 1⁄2 cup bulgur (soaked in boiling water for 1-2 hours)
- 3 -4 spring onions
- 1⁄3-1⁄2 green peppers or 1⁄3-1⁄2 red capsicum
- 1 -2 cup chopped parsley
- 1⁄3-2⁄3 cup chopped mint (1/3 to 1/2 the amount you are using for the parsley)
- 1⁄2-1 chopped lettuce (if you want)
- 1 -2 tomatoes
- 1 -2 tablespoon sliced black olives (if you want)
- 2 tablespoons lemon juice
- 9 tablespoons olive oil
- 1 teaspoon mixed spice
- 1⁄2 teaspoon cumin
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- Rinse and chop mint and parsley and lettuce (draining well). Mix together.
- Chop spring onions and tomatoes and olives and add to mixture.
- Drain as much moisture out of bulgur as possible and add to salad mix.
- In a separate bowl mix dressing. I really recommend you use the quantities above, then check seasoning before pouring it over the salad.
- If you don't have bulgur (or bourghul), you can used some cous cous which has soaked in chicken stock. It has the same over all effect, but doesn't have the crunch.