The best tabbouleh in the world - seriously!
On a recent visit to Dubai, I fell in love with tabbouleh. I’d been making it for years as an accompaniment to a salad, but made in this way, I can eat a plateful as a main lunch. It’s also perfect to make as a packed lunch as it travels well in a Tupperware box.
My only piece of advice is to brush your teeth afterwards. You don’t want to be having a meeting with parsley stuck in your teeth!
Makes 8 servings
Ingredients
150g bulgar wheat450 ml boiling water4 tomatoes, seeded and chopped finely2 cucumbers, peeled and grated4 spring onions, chopped finely1 yellow or orange pepper, de-seeded and chopped finely3 cloves garlic, crushed50g fresh parsley, chopped30g fresh mint leaves, choppedZest and juice of 1 large, un-waxed lemonPinch of sea salt6 tbsp of extra virgin olive oil
Method
Start by placing the bulgar wheat in bowl and cover with 450ml of boiling water. Soak for 30 minutes then drain and squeeze out excess water through a sieve.
In a large mixing bowl, combine the cooked bulgar wheat with all the salad ingredients and toss in the lemon juice, zest and olive oil. Refrigerate for at least 2 hours before serving. Toss again prior to serving.
Remember ~ just have 1 portion. YOUR portion size is the size of your hand with fingers together. Anything outside this size needs to be salad, vegetables or fruit only.