Tabbouleh
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
Basic ingredients can be made in advance
- 1 Cup dry Bulgar Wheat
- 1.5 cups boiling water
- 1 to 1.5 tsp Salt
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 2 medium cloves garlic, crushed
- Black pepper to taste
Ingredients to add before serving
- 1 Cup dry Bulgar Wheat
- 1.5 cups boiling water
- 1 to 1.5 tsp Salt
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 2 medium cloves garlic, crushed
- Black pepper to taste
- 4 Spring Onions (Scallions) chopped (white and Green)
- 1 packed cup chopped parsley
- 10-15 chopped mint leaves
- 2 medium sized ripe tomatoes, diced
- Optional: 1/2 cup cooked chick peas
- Optional: 1 medium bell pepper diced (red or orange)
- Optional: 1 small cucumber, seeded and chopped
Method
step 1
The following is the basic recipe and better made in advance preferably the day before). Combine bulgar and boiling water in a medium large bowl. Cover and let stand until the bulgar is tender (20 to 30 minutes, minimum). Add salt, lemon juice, olive oil, garlic and black pepper and mix thoroughly. Cover tightly and refrigerate until about 30 minutes before serving.step 2
About 30 minutes before serving stir in remaining ingredients (including optional additions) and mix well. Serve cold with warm wedges of lightly toasted pita breadstep 3
Double up on ingredients if more required. I've kept this tightly covered and refrigerated for up to a week.
