Tabbouleh

Submitted by Missy Wombat

"The great Middle Eastern standby which is easy to make for potlucks, picnics...anything. The amounts of bulgur, tomato and parsley are highly debatable. I prefer not to use mint but that's just me. Pick the tastiest tomatoes you can find - this is not a recipe for insipid supermarket tomatoes. Ditto for the olive oil."

 

• Ready In: 1hr 45mins
• Ingredients: 10
• Serves: 6-8

ingredients

• 1 cup Bulgar wheat
• 2 cups boiling water
• 2 cups parsley
• 1⁄2 cup spring onion, chopped
• 1⁄4 cup mint, finely chopped
• 1⁄4 cup olive oil
• 2 tablespoons lime juice
• salt, to taste
• black pepper, freshly ground, to taste
• 4 firm ripe tomatoes

directions

1. Pour the boiling water into a bowl with the bulgur.
2. Let stand until fully absorbed.
3. Chop up the parsley until fine.
4. Ditto for the tomato.
5. Feel free to use more as you cannot use too much!
6. Add the other ingredients in amounts as per your own taste- these amounts are just a guide.
7. Cover and chill for at least 1 hour before serving.
8. Serve in a salad bowl lined with crisp lettuce leaves for a pretty effect.

Reviews

[White Rose Child]

Very good tabbouleh. I was pleased with this, my first time making my own! I reduced the oil and mint, but I think these are all good basic measurements. With veggies straight from the farmer's market. Thanks for posting!