Tabbouleh

22 Oct

tabbouleh

“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.)

Tabbouleh
(serves 6)

  • 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
  1. 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.
  2. Finely chop the parsley (including some stalks), and the mint leaves.
  3. 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.

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