I couldn’t post a recipe for Hummus and then not post a recipe for Tabbouleh now, could I?
If I had to eat one salad, and one salad only first the rest of my life, tabbouleh would be it. Fresh, zingy, and tangy, when made properly tabbouleh is an explosions of flavours that will leave you begging for more. I literally eat this by the bowl full all to myself and am glad Ben isn’t that fond of it (aversion to tomatoes), because that means more for me!
I love tabbouleh served with lamb kofta, generous heapings of hummus, and warm pita bread – I’s a match made in heaven!
In Sydney, tabbouleh is typically always served with a donner kebab, but can be bought just about anywhere, even Coles or Woolworths. Not so much the case here in the UK where I’ve seen it only once at a small supermarket near Euston, London.
Now, this recipe involves a lot of chopping so can be considered a wee bit time consuming, but it’s worth it. As with all salad, letting the tomato and cucumber drain of excess liquids is essentially as is salting them at this early stage.
Regarding the salt, it may seem like a lot of salt, but most of the salt will end up with the juices that have drained out of the tomatoes, into the bowl.
It may also seem like a very small amount of bulgur wheat, but this stuff expands considerably. Don’t be tempted to prepare more for the tabbouleh, and also don’t feel as though you need to use all of the amount prepared below.
Anyway – onto the recipe!
What Will I Need?
2 tbsp bulgur wheat
4 tbsp hot water
1 continental cucumber, finely diced
5 salad tomatoes, finely diced
1 red onion, finely diced
1 tsp sea salt
1 bunch flat leaf parsley, finely chopped
Juice of 1 lemon
1 tbsp extra virgin olive oil
- Add tomato, cucumber and onion to a colander or sieve and stir through salt. Set over a bowl and allow to sit for an hour, stirring occasionally. Discard excess liquid.
- Cover bulgur wheat in hot water, cover, and allow to soak for an hour.
- In a large salad bowl, combine tomato, cucumber, onion, parsley and bulgur wheat.
- Stir through extra virgin olive oil and lemon juice. Season with additional salt to taste.
- Serve with warm pitta bread and hummus.