- 200g bulgur (cracked wheat)
- 3 tablesp. lemon juice
- 2 tablesp. olive oil
- 250g cherry tomatoes, quartered
- ½ cucumber, deseeded and finely chopped
- 4 scallions, finely sliced
- 5 tablesp. fresh flat-leaf parsley, chopped
- 5 tablesp. fresh mint, chopped
- A little salt and black pepper
Tabbouleh Salad
Ingredients
Main
- 200g bulgur (cracked wheat)
- 3 tablesp. lemon juice
- 2 tablesp. olive oil
- 250g cherry tomatoes, quartered
- ½ cucumber, deseeded and finely chopped
- 4 scallions, finely sliced
- 5 tablesp. fresh flat-leaf parsley, chopped
- 5 tablesp. fresh mint, chopped
- A little salt and black pepper
Method
Copy Text
Place the bulgur wheat in bowl, cover with plenty of cold water and leave to stand for 20 minutes. Drain into a sieve lined with a clean tea towel and squeeze out as much excess water as possible. Combine the bulgur wheat, tomatoes, cucumber, scallions, parsley, mint, remaining tablespoon of oil and remaining 3 tablespoons of lemon juice. Season with a little salt and black pepper.
The Quality Mark & You
Learn moreMethod
Copy Text
Place the bulgur wheat in bowl, cover with plenty of cold water and leave to stand for 20 minutes. Drain into a sieve lined with a clean tea towel and squeeze out as much excess water as possible. Combine the bulgur wheat, tomatoes, cucumber, scallions, parsley, mint, remaining tablespoon of oil and remaining 3 tablespoons of lemon juice. Season with a little salt and black pepper.
Serving Suggestions
This Tabbouleh Salad tastes great with Pork Chops or try it with some Lamb cutlets.
