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Tabbouleh Salad

This Middle Eastern inspired salad uses herbs and bulgur wheat to make fresh and healthy lunch or side dish.

Lunch
Easy
Time 30 mins
Skill Level Easy

Ingredients List

 

Serves 1
  • 1 cup bulgur wheat
  • 2 tomato medium
  • 1 onion small
  • 3 tablespoon lemon juice
  • 80 ml extra virgin olive oil
  • 90 g flat leaf parsley
  • 1 teaspoon baharat
  • 2 teaspoon all spice (sub with 1 tsp cinnamon, 1 tsp ground nutmeg and pinch ground clove)
  • salt and pepper
Metric - US Imperial

Instructions

  1. Soak bulgur wheat in 2 cups cold water for 20 minutes. Fluff up once it’s absorbed all the water.
  2. Cut tomatoes into small cubes (using a small serrated knife is best). 
  3. Combine bulgur wheat with tomato and lemon juice. 
  4. Trim off stems of parsley. Shred the parsley leaves really finely. 
  5. Dice onion finely.
  6. Add parsley to the bowl – stir in salt and pepper,olive oil, all spice and baharat. 

Adapted from: Jerusalem, Yotam Ottolenghi and Sami Tamimi