Wednesday, 27 February 2013

Tabouleh Salad

I used to make tabouleh salad in my student days many moons ago because it was cheap, cheerful and healthy.This week I made it again to use up a whole bunch of parsley from our veggie plot. I'd forgotten just how good it tasted.

For this recipe you need finely ground bulgur wheat.I found some organic finely ground burgul wheat at IE Produce and it was perfect for this.

This salad makes a very large quantity. It keeps well in the fridge for a few days so if you are serving it as part of a barbecue it can be made well beforehand.

It's a flexible recipe . This is a good starting point but add more or less of any of the ingredients to your taste. If I add some chopped cucumber I add it shortly before serving so it doesn't make the salad watery.

The Hot Samoan Boys Chilli Sauce is optional but it adds a nice little kick.


2 cups of fine bulgur wheat
2 cups of boiling water
3 spring onions
1 red onion ( finely chopped)
2 cups of finely chopped parsley ( stems removed)
1/4 cup of finely chopped mint leaves
10-12 vine ripened tomatoes
1/2 cup of olive oil
1/3 cup of freshly squeezed lemon juice
salt and pepper
A few drops of Hot Samoan Boys Chilli Sauce

  • In a large heatproof bowl pour the boiling water over the bulgur. Let it stand for 5-10 minutes until the water is absorbed.
  •  Fluff it up with a fork.
  • When it has cooled add the parsley, mint, onion and spring onion.
  • Cut the tomatoes in half. Squeeeze each one over a bowl to remove the seeds, then chop.
  • Stir the tomatoes into the tabouleh.
  • Add a few drops of Hot Samoan Boys chili sauce for a little extra kick if you like,
  • It can be eaten straight away or kept in the fridge for several days.


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