I first tasted tabbouleh in 2015 on my first trip to Dubai. It’s a simple yet deliciously refreshing salad consisting of loads of parsley and bulgur wheat.
It’s a great way to start a meal and it’s easy on the stomach.
I had a couple of pomegranates and thought it would be a great addition to this Levantine classic. I also added some feta (this is totally optional) and some dijon mustard in the dressing.
Tabbouleh
Once you make this, you’ll just want to make it more and more. In fact, I have leftover cooked bulgur wheat and I plan on making a few variations of this.
Serve on it’s own or as a side to roast and grilled meats.
Tabbouleh
2017-06-04 15:50:39
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
- 1 cup cooked bulgur wheat
- 1 tomato, deseeded and diced
- 1 cup of diced cucumber
- half a chopped red onion
- 1 cup parsley
- seeds of 1 pomegranate
- 1 round of feta, crumbled
- 2 tablespoons lemon juice
- 4 tablespoons olive oil
- 1 tsp Dijon mustard
- salt and pepper
Instructions
- Cook Bulgar wheat according to packet instructions. Allow to cool.
- Mix together a cup of the the cooled down Bulgar wheat with the chopped veg.
- Whisk together the lemon juice, olive oil and mustard.
- Pour over salad and add seasoning.
- Lastly, crumble on feta.
- Serve.
Notes
- 1 cup of uncooked Bulgar wheat makes 3 cups of cooked wheat. Keep the others for more salad at a later stage.
From My Fingertips https://www.frommyfingertips.com/
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