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A salad popular in the Eastern Mediterranean, made with cracked wheat (bulgur) or couscous, chopped parsley and mint, cucumber, tomato and lemon juice.
A good tabbouleh should have more flavouring that grain; this isn't always the case!
- Suitable for Vegetarians
- Suitable for Vegans
6 medium-sized ripe tomatoes
80g bulgur cracked wheat
2 medium Spring/Salad Onions, finely-chopped
Salt and freshly-ground black pepper
1 very large bunch of fresh flat-leafed parsley
a small bunch of fresh mint
3 tablespoons (45ml) Olive Oil
the juice of ½ a Lemon
a few leaves of crisp lettuce, for decoration
1. Place a sieve over a bowl.
2. Quarter the tomatoes lengthways, and scrape the seeds and juices into the sieve with a teaspoon. Press the seeds in the sieve with the back of a wooden spoon, to extract as much juice as possible ; the reserve the juice, and throw away the seeds.
3. Finely chop the tomato flesh, and add ¾ of them to their juices, keeping the remainder aside.
4. Stir in the finely-chopped onion and season generously with salt and pepper.
5. Add the bulgur wheat, and mix well in.
6. Leave for at least 15 minutes to allow the tomato juices to slightly soften the bulgur.
7. Pick, the leaves from the parsley and mint stalks, and slice them very finely.
8. Add the herbs, lemon juice and olive oil to the salad mixture and stir - add more seasoning if necessary.
9. Rest the salad for at least 30 minutes before tossing again.
To serve: Line a serving bowl with lettuce, spoon over the tabbouleh and sprinkle over the reserved tomatoes.