1 person made this
Tabbouleh is a great summer salad, particularly with seafood or lamb. It's also good scooped into a pita bread.
1 cup cracked wheat (bulghur)
juice of 2 lemons
2/3 cup olive oil
salt and pepper, to taste
1/2 parsley, finely chopped
1/2 cup fresh mint, finely chopped
12 green onions, sliced thinly
- Put the cracked wheat in a bowl, cover it with boiling water and let soak 30 minutes. Drain in a sieve and put in a serving bowl.
- Pour over the lemon juice, olive oil and sprinkle with salt and pepper. Stir then add the parsley, mint and green onions. Mix well.
- Peel the tomatoes by covering them with boiling water for five minutes until the skins split. Peel and dice, discarding seeds. Add to the salad and toss. Taste and add more salt and pepper if needed.
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