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Tabouleh

This is a colourful, flavoursome Lebanese salad. You can use Bulgur Wheat, couscous or Quinoa
Total Time45 minutes
Course: Salad
Cuisine: Mediterranean
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.