Tabbouleh comes from the Levant area, a region on the eastern coast of the Mediterranean. A vegetarian dish traditionally made of tomatoes, finely chopped parsley, mint, bulgur and onion, with the addition of cucumber and spring onions
Recipe for 6
Red And Green Tabbouleh Recipe
Tabbouleh comes from the Levant area, a region on the eastern coast of the Mediterranean. A vegetarian dish traditionally made...
Ingredients
| 675ml | water |
| 450ml | fine bulgar wheat |
| 450ml | diced tomatoes |
| 450ml | chopped fresh flat leaf parsley |
| 300ml | diced cucumber |
| 100ml | trimmed and chopped spring onions |
| 100ml | fresh lemon juice |
| 100ml | olive oil |
| 50ml | chopped fresh mint |
| Steenbergs Organic natural sea salt * | |
| Organic Indian black pepper * | |
| * Alternatively use Steenbergs organic perfect salt |
Method
- In a medium saucepan, bring water to boil. In a large heat-proof bowl, pour boiling water over bulgur. Cover and leave to sit until water is absorbed for around 45 minutes. Fluff it up with a fork.
- Mix all other ingredients together and add into bulgur and leave to sit at room temperature for about 1 hour.
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