|tabbouleh - bulgar wheat salad|
One of the secrets to a good tabbouleh, is plenty of parsley, the bulgur wheat is more of an afterthought. The second is to slice the parsley by hand (I use a mezzaluna for speed). Don't try to speed things up by using a food processor as you will end up with a mush of parsley, rather than the small flecks required).
Having said that one of the secrets is plenty of parsley, indeed plenty of herbs. I do actually prefer mine with a little less parsley and only a smattering of mint, so this is not a traditional recipe but one that zings with flavour nonetheless. Perfect with grilled or roasted lamb, or stuffed into pitta with falafels or hummous.
Serves 4 to 6
Skill level: Easy
250g flat-leaf parsley, finely chopped
6-8 spring onions, finely chopped
5 tbsp olive oil
2 tbsp lemon juice
1 tsp salt
half tsp ground allspice
half tsp freshly ground black pepper
50g bulgur wheat (fine ground)
12 baby plum tomatoes, cut into eighths
half a cucumber, seeded and diced (about the same size as the tomato pieces)
4-5 fresh mint leaves, finely chopped
- Put the bulgur wheat in a sieve and rinse under the cold tap for a good 5 minutes or until the water runs clear. Press down to release the excess water. Give the sieve a good shake and leave to drain and dry out for another 10 minutes or so.
- Add the chopped parsley and spring onions to a bowl, together with the olive oil, lemon juice, salt, allspice and pepper. Stir lightly to combine.
- Stir in the drained bulgur wheat and stir. Set aside (covered with a tea-towel or in the fridge) for about 30 minutes. This will give the bulgur wheat a chance to soak up all the liquid and flavours.
- Before serving, toss with the chopped tomatoes, cucumber and chopped mint.
- You may need to adjust the seasoning according to taste.