Tabouleh (Parsley and Bulgur Wheat Salad) is a traditional Middle Eastern recipe for a classic salad or accompaniment of bulgur wheat, herbs, spring onion and tomato in a lemon juice and olive oil dressing that's served with Romaine lettuce. The full recipe is presented here and I hope you enjoy this classic Middle Eastern version of: Parsley and Bulgur Wheat Salad (Tabouleh).
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Tabouleh: A Middle Eastern recipe for a classic salad of bulgur wheat with parsley, mint and spring onions in a lemon juice and olive oil dressing.
Ingredients:
85g bulgur wheat
2 bunches flat-leaf parsley (about 40g)
1 bunch fresh mint
3 spring onions
1 large tomato
90ml lemon juice
60ml olive oil
salt, to taste
1 head Romaine lettuce (optional)
Method:
Soak the bulgur wheat in water for 2 hours then drain, wash and squeeze out any excess moisture. Wash and chop the parsley, mint and spring onions very finely then dice the tomato.
Combine all the ingredients (including the bulgur wheat) in a bowl. Season to taste with salt then whisk the lemon juice and olive oil in a small bowl. Pour over the salad then mix thoroughly. Serve in a salad bowl lined with lettuce leaves.
Traditionally the salad is scooped out in a lettuce leaf which is then wrapped around it and eaten.
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