I finally found a recipe for Tabbouleh salad that I like. I have made Claudia Rodens version a few times always without success. I found this version of David Tanis' this morning and just tried it for lunch. I loved it, Gavin also had several helping so for someone who doesn't like Tabbouleh, that's a good sign. I used extra mint, and added the cherry tomatoes!!
SERVES 4-6bulgur wheat 100g
salt and pepper
lemons juice of 2, or to taste
spring onions 4, finely minced
mint leaves a small bunch, finely chopped
olive oil 60ml, or to taste
parsley leaves 2 large bunches, coarsely chopped
cherry tomatoes 450g, halved
salt and pepper
lemons juice of 2, or to taste
spring onions 4, finely minced
mint leaves a small bunch, finely chopped
olive oil 60ml, or to taste
parsley leaves 2 large bunches, coarsely chopped
cherry tomatoes 450g, halved
Soak the bulgur in cold water for 30 minutes. Dump the grains in a colander and give it a good shake to drain. Put a clean tea towel in a salad bowl and gather up the drained bulgur to further dry it. Gently remove the towel, put the bulgur in the bowl, and begin to assemble the tabbouleh: season the grains generously with salt and pepper, then stir in the lemon juice and toss well. Add the spring onions and mint and toss. Drizzle in 3 tablespoons of the oil, and then taste and adjust the seasoning. Add half the parsley and mix well.
Spoon the tabbouleh on to a platter, and sprinkle the rest of the parsley over the top. Put the tomatoes in a bowl, season with salt and pepper and the remaining tablespoon of olive oil, and spoon them over the top of the salad.
Spoon the tabbouleh on to a platter, and sprinkle the rest of the parsley over the top. Put the tomatoes in a bowl, season with salt and pepper and the remaining tablespoon of olive oil, and spoon them over the top of the salad.
