“I’m sorry I called you worthy, tabbouleh, I was just infatuated with kisir…”
Now that I’m working more hours at the office, tabbouleh is becoming a weekly staple around here. I’ve been putting it in packed lunches with olives, cucumber slices and maybe a piece of feta on the side.
It’s also featuring in serve-yourself, mezze-style dinners on evenings where conflicting schedules prevent us sitting down together for a family meal.
Measurements aren’t that important with tabbouleh – I like mine to have roughly equal amounts of bulghur wheat and chopped herbs, but have eaten versions that were 90% herbs – find a balance that works for you.
Avoid the possibility of worthiness by seasoning generously (and seasoning again to brighten it up before serving if made in advance.)
- 1 cup (225g) coarse bulghur wheat
- 2 cups boiling water
- 1/4 tsp salt
- a large bunch of parsley
- a large bunch of mint
- 6 green onions, thinly sliced crosswise
- 1 large tomato, finely chopped
- 2-3 lemons, juiced
- 3 Tb olive oil
- Rinse the bulghur wheat in a sieve, then transfer to a heat-proof bowl. Sprinkle with salt, pour over the boiling water, then cover and leave to swell for twenty minutes. Transfer back to the sieve and drain thoroughly.
- Finely chop the parsley (including some stalks), and the mint leaves.
- Transfer the drained bulghur wheat to a large bowl. Add the chopped herbs, onions, tomatoes, lemon juice and olive oil. Mix well, season to taste and serve.