Tabbouleh for 4-6
This relatively simple salad can be eaten with so many things, it is great with grilled meat and fish as a side or as part of a buffet, for a picnic or packed lunch, Oh with a larger portion a light lunch.
I regularly made tabbouleh in Israel for guests, it disappeared in a flash but couldn't eat it because it wasn't gluten free, however if you substitute the bulgur wheat for gluten free cuscus (Tesco’s make on as part of their free from range) you can make a very acceptable gluten free tabbouleh for those that need it.
The key thing with this recipe is chopping all the herbs and vegetables very finely and using good quality olive oil and lemons if you've never tried Tabbouleh try it give it a whirl it's really tasty and has lots of different textures it's also healthy!
Ingredients
100 grammes bulgur wheat
100 grammes flat leaf parsley chopped finely.
100 grammes fresh mint chopped finely.
1 red onion chopped finely.
4spring onions chopped finely.
two cloves of garlic chopped finely.
the juice of two lemons
about 5 tablespoons of good quality extra virgin olive oil
one teaspoon of good quality sea salt
200 grammes of tomatoes chopped finely.
1 cucumber peeled and chopped finely.
100 grammes of pomegranate (optional)
Method
- Put the bulgur wheat in a sieve and run it under cold water until it's clear, transfer it to bowl pour over boiling water until it is completely covered and a bit more cover with cling film and leave it to soak for at least half an hour.
- Thoroughly drain the bulgar wheat, transfer to a large bowl and mix it with a fork so it becomes fluffy, add the tomatoes, onions, spring onions all the chopped herbs, garlic, cucumber, and salt, plus the olive oil and lemon juice a mix it well, you can serve it at this stage however I usually cover it into a serving bowl and let it chill.
- If I'm serving this for something special, I will sprinkle the pomegranate on top as well to give a splash of colour and an extra crunch.