- Serves 4
- Hands-on time 40 min
Tabbouleh is a mix of bulgur wheat, tomatoes and lots of parsley. Serve is as part of a mezze feast or, as is tradition, eaten scooped up with small cos lettuce leaves. It also goes well alongside barbecued lamb, chicken or fish.
Pomegranate seeds make a nice addition to tabbouleh. Stir in about 70g (the seeds from 1 large pomegranate) with sliced spring onions.
True tabbouleh is a salad of chopped parsley embellished with a little bulgur wheat, tomato, spring onions and lemon juice, rather a wheat-based salad. It should be made with fine bulgur wheat, not the medium grain found in most British supermarkets, but as this is what most of us can buy easily, the trick is to soak it for as little time as possible so that it remains al dente.
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