My first Tabouleh

Lamenting the woeful contents of my refrigerator today, I decided to go spend lots of money at the local supermarket and get a whole bunch of fresh food in. As it was a boring wet Sunday, I thought it was time I satisfied a craving I had for tabouleh and thought no better way than to make it myself.


I took a recipe off Channel 4 for inspiration and made it as follows:

150g of bulgar wheat
1/4 cucumber diced
4 cherry vine tomatoes diced
3 spring onions diced
1 packet of mint leaves
1 packet of flat leaf parsley
1 garlic clove, minced
3 tsp of extra virgin olive oil
1/2 juice of one lemon

1. Prepare the bulgar wheat by covering with boiling water in a bowl. Cover the bowl with a plate and leave for 10-15 minutes to swell.
2. Strip off any large stalks of the parsley and mint and put into a food processer with the spring onions. Blitz on a low setting to still allow decent sized pieces of the herbs.
3. Check the bulgar wheat, add more water if it is still a bit firm to the bite. When soft, drain into a sieve and use a spoon to push out excess water. Fluff with a fork.
4. Combine bulgar wheat and green mix in a large bowl with the cucumber and tomato.
5. Mix the lemon juice, garlic and olive oil together in a small jug. Pour over rest of ingredients while mixing.
6. Season as required (I squeezed a bit more lemon and some cracked black pepper).

And voila!

Tabouleh is such a fresh summer dish, the mint gives it a real kick. I plan to eat it for lunch for the next few days with kumara and houmous but it can also be served up as a side to things like grilled chicken.