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Home > Recipes > Tabouleh

Tabouleh
( SERVES 6 )

Peta Mathias

Publication: NZ Herald

NZ Herald

Ratings: No ratings yet

Tabouleh

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Tabouleh is for people who find salads a boring, non-event. Traditionally, you would soak the burghul in water then add lemon juice and olive oil. But other countries make tabouleh-type preparations - they soak the burghul in lemon juice, tomato juice, onion juice or verjuice.

Some people also use chopped watercress instead of parsley.

You usually let the salad meld its beautiful flavours for a few hours before you eat it. Tabouleh has very little burghul in it actually and lavish amounts of parsley and mint. It is eaten scooped up in cos lettuce leaves.

Ingredients

¼ cup Lemon juice
½ cup Burghul, fine grade
2 cups Tomatoes, finely chopped
½ cup Spring onion, finely sliced
2 pinches Cinnamon
1 to taste Salt & freshly ground pepper
⅓ cup Extra virgin olive oil
2 cups Flat leaf (Italian) parsley, finely chopped
4 Tbsp Fresh mint, finely chopped
1 to serve Cos lettuce leaves

Directions

  1. Wash burghul, squeeze dry and soak in the lemon juice for half an hour.
  2. In a bowl, combine the tomatoes, spring onions, cinnamon, salt and pepper. Drizzle on the olive oil and toss. Fold in the burghul, parsley and mint. Mix together. To eat: Scoop tabouleh up with the cos leaves and munch to your heart's content.
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http://www.bite.co.nz/recipe/1016/Tabouleh/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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