Middle Eastern Tabbouleh

Name: Middle Eastern Tabbouleh
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Lebanese Coastal & Mountain
Ingredients: 1 oz Bulgar wheat; 2 large ripe vine tomatoes; 1 large bunch fresh flat leaf parsley; 1 small bunch fresh mint leaves; 1 small red onion; 2 tbsp fresh lemon juice; 2 tbsp extra virgin olive oil; flaked sea salt; 4 ready-made flat bread

Fresh bulgar wheat, vine tomatoes and ready-made flat bread, a Lebanese salad.

20 min · Serves 4 · Easy

Ingredients

30 gBulgar wheat
2 large ripe vine tomatoes
1 large bunch fresh flat leaf parsley, leaves only, washed, dried, finely chopped
1 small bunch fresh mint leaves, washed, dried, finely chopped
1 small red onion, peeled, finely chopped
2–3 tbspfresh lemon juice
2–3 tbspextra virgin olive oil
flaked sea salt
4 ready-made flat bread, to serve

Method

Start cooking mode

Time: Prep 20 min · 20 min total
Difficulty: easy

1
Cover the bulgar wheat with water. Set aside for 20 minutes while you get to work on the rest.
20 min
2
Take the leaves off the tomatoes and cut out the stalks. Soak the tomatoes in hot water for 30 seconds. Then peel them, de-seed them, cut into quarters, dice and place in another bowl.
1 min
3
Add the mint, onions and parsley to the tomatoes. When the bulgar wheat has absorbed all the water, fluff with a fork and add it to the tomato mixture.
4
Drizzle over the lemon juice and olive oil and season, to taste, with salt. Mix well to coat the ingredients in the liquid.