Watercress tabbouleh

Watercress tabbouleh

By
From
Arabesque
Photographer
William Meppem

Tabbouleh suffers much abuse at the heavy hands of deli and bistro cooks the world over. At its best, tabbouleh is a simple salad made at home, using whatever vegetables are best from the garden, and lavish amounts of fresh parsley and mint. In the West people often overdo the burghul, but tabbouleh is lighter and much more refreshing if less burghul is used. The individual vegetables and herbs may be prepared a little ahead of time, but should not be assembled with the lemon juice and oil until the very last moment.

Ingredients

Quantity Ingredient
100g white, fine grade burghul
2 bunches watercress, washed well and leaves picked
1 cup mint leaves, finely shredded
1 large purple onion, finely chopped
3 medium tomatoes, diced very small
2 lemons, juiced
1/2 teaspoon allspice
1/3 teaspoon cinnamon
1/2 teaspoon each salt and pepper
100-120ml olive oil

Method

  1. Soak the burghul in 1 cup of water for 10 minutes.
  2. Place the watercress leaves, shredded mint leaves, onion and tomatoes in a large mixing bowl. Squeeze the cracked wheat dry of as much water as you can (place in a tea-towel and twist). Add it to the mixing bowl and then pour on the lemon juice, allspice, cinnamon and salt and pepper. Add the olive oil and mix well using clean hands. Taste and adjust seasoning if necessary.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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