Tabbouleh

This is such a versatile dish, made really simply with bulgur wheat and herbs it requires no cooking at all, just boiling water from the kettle.  It’s really important to get lots and lots of herbs, there should be equal quantities, at least, of wheat and herbs, it’s brilliant served with barbecued meat or fish, as part of a mezze, I think it’s best served at room temperature and last for a couple of days in the fridge.

 

Ingredients – serves 4/6

  • 200g dried bulgur wheat
  • 50g fresh coriander
  • 50g flat leaf parsley
  • 20g fresh mint
  • 20g chives
  • 1 tbsp garlic infused oil
  • juice half lemon
  • Salt & pepper to taste

Instructions

  1. Rinse bulgur wheat in cold water until it runs clear
  2. Put in a large flat bottomed bowl, pour on enough boiling water to come 1cm above the wheat and cover with cling film
  3. Leave for about 10 to 15 minutes for all the water to absorb then separate grains with a fork
  4. Remove leaves from mint
  5. Chop mint leaves, and all of the rest of the herbs quite finely
  6. Fork through the wheat along with the lemon juice, oil and salt and pepper to taste
  7. Serve room temperature, store in the fridge for a couple of days

 

I also serve this with lots of added salad ingredients for a tasty lunch

Pimped up Tabbouleh

tabbouleh side dish
Tabbouleh served as a side dish

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