TABBOULEH

Tabbouleh

Tabbouleh

In Arab cooking, you will often find pickles and olives on the table, and with every meal a green salad. More often than not, its tabbouleh. 

 

Ingredients | Serves 4-6

  • 40g bulgur wheat 

  • 75ml boiling water 

  • 100g fresh parsley, finely chopped 

  • 10g fresh mint, finely chopped 

  • 2 spring onions, thinly sliced 

  • ⅓ cucumber, de-seeded and finely chopped 

  • 200g baby plum tomatoes, finely chopped 

  • 40g pitted olives 

For the dressing

  • 4 tbsp olive oil

  • Juice of 1 lemon 

  • 2 tbsp pomegranate molasses 

  • Salt and pepper  

SHOP THE LOOK

Method:

  1. Put the bulgur wheat in a small bowl, add the boiling water, then immediately cover tightly with foil and place a clean tea towel on top. Leave to steam for 20 minutes.

  2. To make the dressing, mix the olive oil, lemon juice and pomegranate molasses with a pinch of salt and pepper.

  3. Using a fork, fluff up the bulgur wheat (don’t worry if there is a little liquid left), then add the a mixing bowl. Add the parsley, mint, spring onions, cucumber and chopped tomatoes and a pinch of salt and pepper. Mix to combine; taste and adjust the seasoning if necessary. Add half the dressing and mix well; taste and add the remaining dressing if you like. 

  4. Serve in a dish with olives on top.

 
 
Recipe from p96 from Together

Recipe from p96 from Together

 
Nihal Shah