Tabouleh
This is a colourful, flavoursome Lebanese salad. You can use Bulgur Wheat, couscous or Quinoa
Servings: 4 people
Equipment
- Saucepan,Serving Bowl
Ingredients
- 180 grams Bulgar Wheat or Couscous
- 2 medium Tomatoes finely diced
- 3 small Cucumber Lebanese
- 4 Spring Onions sliced
- 125 grams Fresh Parsley - Flat-leaf finely chopped
- 75 grams Fresh Mint finely chopped
- 60 ml Cold Pressed Olive Oil
- 80 ml Lemon juice
- Salt and Pepper to taste
- 4 Lettuce - Cos leaves for serving on
- Lettuce - Cos cut into strips
Garnish
- Mint and Coriander sprigs
- 1 large Tomato cut into wedges
Instructions
- Place Bulgar Wheat in a pan with 500 ml water.
- Bring to the boil.
- Remove from heat: leave 20 minutes to absorb the liquid.
- Fluff it with a fork.
- Combine bulgar wheat, tomatoes, cucumbers, spring onions, parsley, and mint in a bowl.
- Whisk the Olive oil and 60 ml of the lemon juice: add salt and pepper to taste.
- Pour over the salad and toss to combine: leave 30 minutes.
- Arrange lettuce leaves on a large platter.
- Add the remaining 20 ml of lemon juice to the mixture; fold in the lettuce strips.
- Arrange the tabouleh on the lettuce leaves and garnish them with herb sprigs and tomato wedges.
- Enjoy.
