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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From This recipe will help you make the most delicious Tabbouleh. It has precise quantities for the herbs used to allow you to get the flavour combination just right- it may seem like a faff to weigh everything, but Tabbouleh is dependant on the ratio of the herbs involved- so be true to the recipe..you'll thank us later! Ingredients:
1/4 cup bulgur |
45 g fresh fresh parsley leaves, and fine stalkes (weigh after you remove large woody stems) |
10 g mint leaves |
10 cm piece cucumbers |
1 fat spring onions or 2 medium spring onions, white part only |
1 large tomato |
1 tablespoon fresh lemon juice |
2 teaspoons light olive oil |
salt and black pepper |
Directions:
1. Place the Burgul in a bowl and pour over 1/2 cup boiling water. Cover and leave the Burgul to expand for 30 minutes Then drain in a sieve. (The Burgul is a lot wetter than it looks, so give it 5 mins to drain through, stirring every so often, you don’t want soggy salad!).
2. Meanwhile finely chop the Parley, Mint, Cucumber, Spring Onions and Tomato. Combine the lemon juice, olive oil and seasoning. Combine the dressing, Burgul and salad ingredients in a bowl and check the seasoning before serving.
3. Serve as part of a selection of mezze’s, as a side dish with grilled meat or chicken or to liven up a lunchtime sandwich!
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