Tabbouleh
- Serves 5 - 6
Light, refreshing and packed with goodness from aromatic herbs and nutty bulgar, tabbouleh salad is my go-to when serving vegetarian guests in our home. This edible garden of a salad is amazing scooped up with romaine and pita bread or simply served up as a side-dish.
Ingredients for Tabbouleh
100g bulgur wheat
200g boiling water
salt
pepper
2 firm Roma tomatoes or 6-8 tomatoes on the vine, finely chopped
6 tablespoons Papa’s Grove extra-virgin olive oil
100 g parsley
25g fresh mint
3 spring onions
1 teaspoon cumin
juice of 1 1/2 lemons
1/2 large Japanese cucumber, deseeded and cubed
romaine lettuce cups, to serve
3-4 tablespoons pomegranate arils, for garnish - optional
Recipes
Heat a saucepan on medium heat. Add a tablespoon of olive oil, then add bulgur. Sauté for 3-4 minutes, constantly stirring with a wooden spoon.
Add boiling water, and a good sprinkle of salt and pepper. Stir well and take the pan off the heat. Immediately cover with a tight lid and allow it to absorb all of the water, for about an hour. Drain bulgur through a cheesecloth-lined strainer, and press against the strainer to squeeze out excess water.
Finely chop tomatoes and set aside in a colander to remove excess water.
Finely chop parsley, mint and spring onion. Transfer into a bowl and add the rest of the olive oil, cumin, and lemon juice. Add a good pinch of salt and pepper, stir well.
Deseed cucumber, finely chop and add to the bowl. Add drained tomatoes. Toss all the ingredients together using your hands. Finally, add bulgur and stir well.
For best results, cover Tabbouleh and refrigerate for 30 minutes. Transfer into a serving platter, and garnish with pomegranate arils.
Serve with a side of pita bread, romaine lettuce and dips like hummus, and babaganoush.