Tabouli
Recipe Notes:
Serves 4 people.
Takes about 40 minutes.
The middle east’s universal salad. It’s fresh and delicious and the perfect partner to a meal of falafel.
Ingredients
Salad
⅓ cup fine white bulgur
4 bunches flat-leaf parsley
4 firm Roma tomatoes, finely diced
Handful of mint leaves, finely chopped
4 spring onions, trimmed and finely sliced
Dressing
¼ cup lemon juice
¼ cup extra virgin olive oil
2 tsp salt flakes
½ tsp sweet paprika
½ tsp freshly ground black pepper
Instructions
Wash the parsley thoroughly under cold water. It’s important to remove any grains of dirt. Then shake the parsley to remove any excess water. Leave to dry for 10 minutes.
Repeat the process with the mint leaves.
Wash the bulgur wheat and soak it in 100ml of water for 10-15 minutes. This allows the bulgur to soften.
Finely dice the tomatoes and spring onions.
Remove the leaves from the parsley stems and do the same for the mint leaves.
Take a sharp knife and finely dice the parsley and mint leaves.
Add the soaked bulgur, diced parsley, diced mint, diced tomatoes and sliced spring onions to a bowl.
Mix the dressing ingredients together and add to the salad.
Mix the salad thoroughly and serve.