Tabbouleh is my favourite salad.
Now, I’m not known as much of a salad eater (quite frequently, you will hear me say ‘rabbit food’), but I truly enjoy this one – it’s refreshing and delicious!
This recipe is on how to make traditional tabbouleh. The combination of the tastes of the ingredients in this recipe is perfect, and I’m not exaggerating. Make it a day ahead for the flavors to really develop! Now, in case you don’t know (and I didn’t), bulgur is parboiled wheat! You can usually pick it up in the cereal section and it is as cheap as chips!
Vegetarians will love this dish! This is healthy and mouthwatering!
Serve Tabbouleh with hommus and falafels on a wrap for a delicious kebab. Or serve it as a side salad at Christmas – it goes really well with Chicken or Fish.
Method
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Cover the bulgur wheat with cold water and soak for 20 minutes - drain well and with your hands, squeeze out the moisture.
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Chop tomatoes, spring onions, parsley and mint and add to a large bowl with the rest of the ingredients and mix well.
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Chill overnight in the fridge.
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Serve with Falafels or have as a side for a barbecue lunch I love it on its own!
Recipe Hints and Tips:
- Tabbouleh is not suitable for freezing. Keep refrigerated in an airtight container for up to 2 days.
