Ingredients
- 1/2 cup burghul ( cracked wheat)
- 1 1/2 cups fresh tomatoes, finely chopped
- 3/4 cup spring onion (shallots) root end trimmed, finely chopped)
- 2 spring onions, finely chopped
- 1 1/2 cups fresh parsley, chopped finely as you can
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup olive oil
- 1/3 cup lemon juice, fresh squeezed
- 2 tablespoons fresh mint, chopped
- Lettuce leaves to serve (optional)
How to Make
-
Step 1: Cook or soak the bulgur until tender according to package directions. Drain off any excess water, and set aside to cool or if you do not have directions; place burghal in a bowl and cover with lukewarm water and soak for 1/2 to 3/4 hour until burghul has softened.
-
Step 2: Drain burghal and spread on paper towel to dry.
-
Step 3: Combine the burghal with the tomatoes, spring onions, parsley salt and pepper.
-
Step 4: Whisk together the oil, lemon juice and mint and combine with the burghal mix.
-
Step 5: Refrigerate until chilled and serve on a bed of lettuce.
Tips & Variations
- Flat leaf or continental parsley is traditionally used in Tabouleh, not curly parsley, although both can be combined for texture. The mint used is usually spearmint not peppermint or round leaf. Try not to us a food processor to chop the parsley and mint as you don’t want them bruised and watery. Use a long bladed knife and chop by hand if possible. You need the leaves large enough to create texture and small enough to mix properly with the other ingredients.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.