Tabouleh

August 1, 2013 By Sandy

Tabouleh

Plenty for 4 to 8 people depending on what other salads etc. you are serving.

75g bulgar wheat
4 tomatoes
1/2 cucumber
Mint (up to 25g)
Parsley (up to 150g)
3 tbs lemon juice
100ml good olive oil
1 – 2 cloves garlic finely chopped
Salt to taste

Place the bulgar wheat in a bowl.
Sprinkle a little salt over the bulgar, add the lemon juice, garlic and olive oil.
Boil some water and pour over the mixture, allow the water to come 2cm above the mixture. Cover with a clean tea towel and set aside for 15 – 30 minutes.
While the bulgar is absorbing the liquids, finely dice the cucumber and tomatoes (keeping the juice from the tomaoes). Chop the herbs too.
Check if all the liquid has been absorbed in the bulgar bowl. If it has, stir gently and taste. If it is still a bit crunchy add more lemon juice or water (or olive oil depending on your taste). Add more salt too if required. Allow time for any extra liquid to be absorbed.
Once you are happy with the texture of the bulgar add the tomatoes, cucumber and herbs. Mix in gently.
Allow flavours to mingle for a couple of hours before eating.

Variations: add chopped spring onion, shallot or cos lettuce, omit cucumber and or tomato, add more chopped herbs

This salad will keep up to 4 days in the fridge. It tastes best eaten at room temperature.

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