Monday, January 24, 2011

Recipe: Tabouleh


If you have't tried this dish before you are really missing out, trust me. Tabouleh (Prounced Tah-Boo-Lay) is a Lebanese herb and bulghur wheat salad. It is so delicious, fresh and healthy- and goes fantastic as a side dish for Arabic/Middle Eastern Lamb dishes. And for the veggies it's very nice topped with a few hot slices of griddled haloumi. I have seen many people fail to make this dish properly, because they don't realise that the main emphasis of flavour should definitely come from the herbs. It shouldnt be a couple of lonely sprigs of parsley amongst a heap of bulghar.

Tabouleh (serves 3 as a side dish) £1.05 per portion as a side dish

100g bulghar wheat
500ml water
20g fresh mint leaves (no stems), chopped finely
40g fresh parsley leaves (no stems) chopped roughly
250g ripe plum tomatoes, seeded and diced
½ red onion, diced finely
Juice of ½ a lemon
3 tbsp extra virgin olive oil
½ tsp salt
Black pepper to taste

1. Boil the bulghar wheat in the water for about 10 minutes, or until the grains are soft and all the liquid has been absorbed. Drain under cool water and set aside.
2. Meanwhile, put all the other ingredients into a large mixing bowl. Add the reserved cooled bulghar wheat, stir until well mixed, season to taste and serve!

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