Serves: 4
Ingredients:
200g bulgar wheat
½ cucumber (de-seeded)
250g baby cherry tomatoes
25g fresh mint leaves
25g parsley
1 large red onion
8 tbsp extra virgin olive oil
2 ½ -3 lemons – depending on how juicy they are
Here’s What You Do:
Cover the bulgar wheat with boiling water and leave to soak for 1 hour.
Finely dice the red onion, halve the tomatoes and chop the cucumber into small chunks and place in a large bowl.
Squeeze the juice from 2 ½ – 3 lemons and pour over the salad vegetables with 8 tbsp olive oil 1 tsp salt and 10 grinds of black pepper.
After an hour drain the swollen bulgar wheat and finely chop the mint then stir them both into the salad.
Taste and adjust seasoning if necessary and serve.
Oh dear! Mint is listed in the ingredients but I forgot to mention adding it at the end. I’ll change it now – blame it on my neck injury! Thanks for pointing it out Kit.
Uma – you didn’t mention the mint! I always add the chopped mint at the very end just before serving as it can go discoloured and mushy if you put it in too soon. The parsley doesn’t matter quite so much if it’s added earlier. This tip can be important if you’re taking a tabbouleh to a barbecue or whatever as a guest dish, or preparing one for yourselves in advance. Add the mint at the end! Would you agree?
Great fan of tabbouleh, thanks for this Uma!