tabbouleh

by Sam on January 13, 2013

tabbouleh

While working on a private cooking job over the season, I needed to make a plethora of salads for my client, and one which I got to make a couple of times and one which I really love is tabbouleh. It compliments a green salad so well, and is laced with flavour.

If for some reason you don’t finish it all, it lasts well in the fridge for a few days. The flavour actually improves with time, so it is  ideal to make this a day in advance.

Its a classic Middle Eastern vegetarian salad made from bulgar wheat, and I enjoy this recipe from Ina Gaarten. Its a brilliant base recipe, and I added celery and a little more lemon juice and red wine vinegar at the end as I felt in needed a bit more acidity. Just taste and test as you go, adjusting the seasoning and ingredients as you see fit.

And in case you were wondering, there seem to be multiple spellings of bulgur wheat – also bulgar and bulghur. Seems all are acceptable.

Makes 1 large salad | serves 8

  • 1 cup bulghur wheat
  • 1 1/2 cups boiling water
  • 1/4 cup freshly squeezed lemon juice about 2 lemons
  • 1/4 cup extra virgin olive oil
  • 3 1/2 teaspoons salt ( I love a sea salt like Maldon)
  • 1 cup finely sliced spring onions, white and green parts – about 1 big bunch
  • 1 cup chopped fresh mint leaves (1 bunch)
  • 1 cup chopped flat-leaf parsley (1 bunch)
  • 1 English cucumber, unpeeled, seeds removed, and diced
  • 2 – 3 celery stalks finely sliced or diced
  • 2 cups cherry / rosa tomatoes, cut in half or quartered if they ar bigger
  • 1 – 2 T of red wine vinegar
  • extra lemon juice, salt and pepper for seasoning

Add the bulghur wheat, hot water, salt, olive oil and lemon juice to a a bowl and let it stand covered for around an hour or two and until all the liquid has been absorbed.

Add the remainder of the ingredients, adjust the seasoning and stir. Set aside in the fridge until you are ready to serve.

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{ 12 comments… read them below or add one }

Danni January 13, 2013 at 7:08 pm

Been wanting to make this for a while and this recipe looks fab. Thank you! Going to be a great salad to take as a packed lunch to work… Yum x

Elmarie January 13, 2013 at 7:15 pm

Jinne! It looks good. Healty

Sam January 13, 2013 at 7:27 pm

Thanks Elamrie, you will feel positively angelic after eating this :-)

Sam January 13, 2013 at 7:28 pm

Hi Dans, *waves from Cape Town* – yes you will love this and perfect to have for lunch boxes. You can then add all sorts of other bits and pieces that you may like. Perhaps cheese?

Alex January 13, 2013 at 8:01 pm

I love bulgur. There was a time in my life I went almost every two days to this cute little vegetarian restaurant just to have it.

Zirkie January 13, 2013 at 8:26 pm

Great and healthy recipe, Sam!! (reading about food trends for 2013 it seems like grains are going to be hot!)

But, ….. I just love that plate! Where did you get it!!?

Suzanne Perazzini January 14, 2013 at 1:00 am

I love tabbouleh – now to find a way to make it grain-free…

Sam January 14, 2013 at 8:47 am

Hi Suzanne, I guess you will have to make it with rice or barley as a substitute?

Sam January 14, 2013 at 8:48 am

Hi Zirkie, yes it seems all things vegetarian and vegivore are big for 2013, which suits me down to the ground. I got my plate at my usual prop shopping spot, and indeed was a lucky find :-)

Sam January 14, 2013 at 8:49 am

Hi Alex, its awesome to make and keep in the fridge for a week of lunches. It keeps so well if yo use very fresh ingredients.

usha singh January 14, 2013 at 9:55 am

This looks lovely and i love this salad

suzanne Perazzini January 14, 2013 at 10:10 am

Sam, unfortunately rice and barley are grains. I could probably process cauliflower until it resembles grains. I used that to make a pizza base and it worked.

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