Tabbouleh, a salad with a base of bulgur wheat and soft green herbs, is a classic Middle Eastern dish we love to eat all through the summer. There are lots of different recipes for this, some have more herbs than wheat but this is the mix we like that also includes celery and cucumber for extra crunch. It’s perfect as a side dish with BBQ meats and fish although sometimes I just eat it by itself for a quick lunch with some crumbled feta stirred through to add more protein.
- Serves 4
- 85g bulgur wheat
- 12 cherry tomatoes, quartered
- 1 stick of celery, chopped into small pieces
- 10cm chunk of cucumber, deseeded and chopped into small pieces
- 4 spring onions, trimmed and finely chopped
- 1 small bunch of fresh mint, roughly chopped
- 1 30g pack of flat leaf parsley, roughly chopped
- Optional: 1 small bunch of fresh coriander, roughly chopped
- Juice of a lemon
- 1 garlic clove, crushed to a paste with salt
- 3 tbsps extra-virgin olive oil
- 1/4 tsp allspice
- 1/4 tsp cinnamon
- 1 tsp black pepper
- 1 tsp salt
- Put the bulgur wheat into a bowl and cover generously with cold water. It should plump up as it absorbs the water. I usually leave mine about an hour and then drain off any remaining water thoroughly.
- Chop all the herbs and vegetables whilst the wheat is soaking – small pieces look best. Make sure you use a very sharp knife especially when chopping the herbs as this prevents them from bruising.
- Make the dressing. Add the salt, spices and garlic to the lemon juice first, then add the olive oil.
- Mix the drained bulgur wheat, chopped salad and herbs and the dressing. Check and adjust the seasoning. Serve at room temperature.
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