Tabouleh
Recipe From What's For Lunch, Honey?
Prep Time: 30 minutes
Total Time: 45
Serves: 4
Ingredients:
3 bunches of flat leaf parsley, stems discarded and leaves finely chopped
4 small spring onions, finely sliced
4 plum tomatoes, deseeded and finely chopped
large handful of mint leaves, finely chopped
60-80g burghul wheat, cooked
Juice of 1 ½ lemons
60 ml extra virgin olive oil
sea salt and pepper, to taste
Method:
Place parsley, tomatoes, spring onions, mint and burghul in a large bowl. Salt and pepper.
In a small bowl stir lemon juice, olive oil together and pour over the tabouleh. Toss well and season if required.
Notes: The burghul wheat is usually added sparsely at a traditional Arabic mezzeh. I add a bit more in this recipe to give the salad a bit more substance and as an alternative to potatoes. Reduce the burghul to a small handful or even omit it completely if you would like to serve this a a salad or as part of a mezzeh.
All photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta K. Wolff unless otherwise indicated. | All rights reserved | If you are interested in using my texts or photographs please contact me | You may not use my work for commercial purposes without my permission | You may not alter, transform, or build upon this work in any form | Please Ask First