Tabouli

Tabouli

By
From
Recipes for a Great Life
Serves
4
Photographer
Greg Elms

This refreshing Middle Eastern salad makes a delicious light meal or a great accompaniment to grilled fish or meat. It’s best eaten on the day you make it, so the bulgur wheat doesn’t become soggy. Avoid chopping the parsley too finely as this makes the salad more perishable.

Bulgur – or cracked wheat – is readily available from health-food shops or most good supermarkets.

Ingredients

Quantity Ingredient
250g bulgur
2 large tomatoes, diced
1/2 onion, finely diced
1 bunch flat-leaf parsley, leaves chopped
8 mint leaves, finely shredded
sea salt
freshly ground black pepper
1 lemon, juiced
3 tablespoons extra-virgin olive oil

Method

  1. Place the bulgur in a bowl and cover generously with boiling water. Leave to stand for 10 minutes, then drain well and squeeze out as much excess water as you can. Tip the bulgur out into a shallow tray and leave to cool.
  2. When the bulgur is completely cold, tip it into a large mixing bowl. Add the tomatoes, onion, parsley and mint and season with salt and pepper. Add the lemon juice and oil and toss together gently. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
Tags:
Gabriel
Gate
Recipes for a Great life
health
diet
low-fat
low fat
healthy
nutritional
weightloss
simple
easy
fast
quick
weeknight
midweek
mid-week
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