Tabbouleh is a traditional salad across the Middle East. Classically there would be far more parsley than bulgur wheat - perhaps only a few tablespoons of cooked wheat would be used in the recipe below. However, I prefer a little extra to make the salad more substantial. Serve alongside BBQ chicken or lamb, with a chopped salad and flat breads.
- 1/2 mug bulgur wheat
- 1 mug boiling water
- 75g parsley, chopped
- 1 tomato, finely diced
- Spring onion, white part only, minced (approx 25g)
- 2 tsp lemon juice
- 1 tbsp pomegranate molasses
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
To cook the bulgur wheat, pour together the bulgur wheat and boiling water into a small pan. Cover with a lid and bring to the boil. Remove from heat and leave to sit for 20 minutes. When the bulgur wheat is cooked and all the water is absorbed, spread out on a cold plate to cool quickly.
Toss together the cooled bulgur wheat, parsley, tomato, spring onion, lemon juice, pomegranate molasses, olive oil, salt and pepper.