{Tabouli}




This is my version of tabouli, its really zesty with lots of lemon, and I love the fresh mint and parsley combo which in this case are extra delicious since they came from our vege patch, I just love walking out into the garden and picking big handfuls of herbs, this is such a yummy salad you can hardly believe its good for you, its super fast to make and it goes with everything, last night we had it with steak but its good with fish, lamb or chicken, I have some leftover for lunch and I can't wait, that's a pretty big call for a salad.



...the salad

1 cup fine bourghul wheat
juice of 2 lemons
3 spring onions, sliced
2 vine ripened tomatoes, diced
1 lebanese cucumber, peeled & diced
bunch of mint, chopped roughly
bunch of parsley, chopped roughly
3 tbsp olive oil
s+p

Pop the bourghul wheat into a sieve and run cold water over it, then leave it to sit for about an hour to plump up.


Once that's ready put it into a salad bowl and squeeze over the lemons, add the olive oil and a generous amount of s+p, stir then finish by adding in the tomatoes, cucumber, spring onions, mint and parsley, give it another stir to combine and serve.

Comments

  1. Yum!!! I love Tabouleh!! It is was one of my favourite summer salads! Thanks for sharing!

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  2. This looks beautiful. Is it possible to sub burghul wheat with quinoa?

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  3. absolutely that would be equally delicious !

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