Tabouleh is a great salad to make in the spring when there aren’t a lot of vegetables around yet. It is often made badly and is flavourless and oddly textured. I recently had some very good tabouleh on a trip overseas and was reminded what a great salad it can be.
Serves 6-8
Ingredients
- 1 cup dry bulghar wheat (Soak in water at least 3 hours before cooking)
- 1½ cups boiling water
- salt and pepper to taste
- ¼ cup lemon juice
- 1 tablespoon chopped garlic
- ½ tablespoon fresh mint, chopped
- 1½ cups washed, rinsed, picked and chopped continental (flat leaf) parsley
- ½ cup olive oil
- 1 cucumber, peeled, seeded and chopped
- ½ cup cooked chick peas
- ½ cup celery, chopped in small pieces
Method
Combine bulghar and boiling water in a bowl and cover. Let stand 15-20 minutes or until bulghar is chewable. Add all other ingredients and chill for 2 hours.
Check seasoning and add more salt, pepper and more lemon juice to taste.
Lisa Thorsen
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