Tabbouleh salad
Posted: Thu Feb 01, 2007 5:13 pm
Tabule/ Tabbouleh Salad
Ideal as a starter or salad.
Difficulty - low
Prep time - 20 mins + standing time.
Serves - 4
300g bulgar wheat
100g onion, finely chopped (alternatively use spring/salad onions finely sliced or chopped)
200g tomatoes, finely chopped
50g raisins
5g mint, finely chopped
5g corriander, finely chopped
5g parsley, finely chopped
150ml lemon juice.
Place bulgar wheat in bowl and add enough boiling water to just cover. Cover with cling film and leave to steam for 20 minutes.
Add the onion, raisins, tomatoes, corriander, mint and parsley.
Drizzle with lemon juice and leave to rest for a minimum of 3 hours or if possible, half a day.
For presentation - when the ingredients are mixed place in a domed puudding bowl to cool and infuse the flavours. When ready to serve, tip out onto a plate and sprinkle with some more chopped mint.
Ideal as a starter or salad.
Difficulty - low
Prep time - 20 mins + standing time.
Serves - 4
300g bulgar wheat
100g onion, finely chopped (alternatively use spring/salad onions finely sliced or chopped)
200g tomatoes, finely chopped
50g raisins
5g mint, finely chopped
5g corriander, finely chopped
5g parsley, finely chopped
150ml lemon juice.
Place bulgar wheat in bowl and add enough boiling water to just cover. Cover with cling film and leave to steam for 20 minutes.
Add the onion, raisins, tomatoes, corriander, mint and parsley.
Drizzle with lemon juice and leave to rest for a minimum of 3 hours or if possible, half a day.
For presentation - when the ingredients are mixed place in a domed puudding bowl to cool and infuse the flavours. When ready to serve, tip out onto a plate and sprinkle with some more chopped mint.