Tabouli Salad

Number of Servings: 6


180g bulgur wheat
270ml boiling water
335g cherry tomatoes
2 cucumbers
4 green onions
28g parsley leaves
14g mint leaves
juice of 2 lemons
1/4tsp salt
1/4tsp ground black pepper
3tbsp extra virgin olive oil

1 Pour boiling water over bulgur wheat. Cover and let sit for 20 minutes, or until all water has been absorbed.

2 Halve tomatoes and dice green onions. Finely chop parsley and mint. For the cucumbers, peel in long thin strips, seed, and dice. Place all these ingredients in a large bowl.

3 In a small bowl, make the dressing by whisking together lemon juice, salt, black pepper, and olive oil.

4 Transfer cooked bulgur wheat into the large bowl containing all other ingredients. Pour over the dressing, toss well, and refrigerate for hours before serving.

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