Tabouleh
Summary
| Yield | |
|---|---|
| Source | Madhur Jaffrey's World Vegetarian |
| Prep time | 2 1⁄2 hours |
Description
A Middle Eastern salad. As bulghur wheat is precooked this salad requires only soaking and no real cooking. You can serve it on a plate with other salads, such as bean and yoghurt salads or with whole aubergines (egg plants).
In Lebanon, they like to pick up this salad with the crisp inner leaves of cos lettuce.
It only takes 10 minutes to make but you need to let the bulghur wheat soak for 2 hours.
Ingredients
| 200 | g | bulghur wheat (buy the small size if possible) |
| 115 | g | finely chopped onion |
| 250 | g | finely chopped parsley |
| 3 | T | good virgin olive oil |
| 4 | T | lemon juice |
| 1 1⁄4 | t | salt |
Instructions
Bring 1 litre of water to the boil in a medium-sized pan. Take it off the heat and drop the bulghur into it. Cover and set aside for 2 hours. (The bulghur will swell and soften.)
Set up a colander in the sink and line it with a clean tea towel. Empty the pan of bulghur into the colander. Gather up the ends of the tea towel and twist, squeezing out as much of the water as possible. Put the bulghur in a large bowl and fluff it out. Add the remaining ingredients - the parsley, olive oil, lemon juice and salt. Mix thoroughly and serve at room temperature or cold.
Notes
Great to eat at summer BBQs and the like.
Madhur Jaffrey's book is available at Amazon here.
