You know I’m a fan of traditional recipes … but every now and then I prefer to do something my way. So this is my version of the popular Lebanese parsley salad tabbouleh (also written tabbouli, tabouli and tabouleh), using far more cracked wheat than any Lebanese cook ever would. This recipe makes a big bowl and you could halve it if you like, but it keeps so well in the fridge (for at least a week) that there doesn’t seem any point. Serve it with any grilled meat, in wraps or on its own as a healthy snack. For a more traditional tabbouli, reduce the bulgur to between half and a quarter of a cup.
Serves a crowd
- 1 cup fine bulgur (see FAQ below)
- 2 tablespoons strained lemon juice
- 1 teaspoon salt flakes, crushed, more or less to taste
- ⅓ cup extra virgin olive oil
- 2 cups finely sliced flat-leaf parsley leaves
- ½ cup finely diced tomato
- ¼ cup finely sliced mint leaves
- 2 green onions, finely chopped
- Cos lettuce leaves, for serving
- Place bulgur into a heatproof bowl and cover with boiling water. Cover and set aside for about 15 minutes.
- Meanwhile combine lemon juice and salt in a screw top jar, add oil and shake to combine well.
- Drain bulgur in a sieve, pressing to remove excess water.
- Transfer to a large bowl with the olive oil mixture and toss to combine well.
- Add parsley, tomato, mint and green onion and toss again.
- Line a platter with lettuce leaves, mound tabbouleh into them and serve.
What is bulgur?
Bulgur, also called burghul, is cracked durhum wheat that has been par-boiled.
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