Tabbouleh

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Tabbouleh

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This Middle Eastern salad is a fabulous lunchbox filler, or as an accompaniment to grilled meat or fish.

Ingredients

  • 85g coarse bulghur wheat
  • 200g bunch of flat leaf parsley (remove thick stalks)
  • small bunch of mint
  • 10 cm cucumber
  • 1 red onion
  • 2 tomatoes, de-seeded, peeled and finely diced
  • 1/4 green pepper
  • For the dressing:
  • 4 tbsp good quality extra virgin olive oil
  • Juice of 2 lemons
  • salt & pepper

Instructions

  1. Rinse the bulghur wheat under cold water and then soak in a bowl of warm water for 25 minutes. Drain, and squeeze out all the excess water by patting with a clean dish cloth.
  2. While the bulghur is soaking make a start on the rest of your salad. Coaresly chop the parsley and mint. The finely dice the cucumber, onion, tomatoes and green peppers. Mix all the ingredients in a large salad bowl adding the drained bulghur. Cover the salad and leave in the fridge.
  3. Now begin the dressing for the salad. Mix the lemon juice with the olive oil and season with salt and pepper. Mix well.
  4. Pour the dressing over the salad ensuring all the ingredients are covered.
  5. Leave to sit for twenty minutes at room temperature before serving.
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