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.
|¼ cup||Lemon juice|
|½ cup||Burghul, fine grade|
|2 cups||Tomatoes, finely chopped|
|½ cup||Spring onion, finely sliced|
|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|
- Wash burghul, squeeze dry and soak in the lemon juice for half an hour.
- 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.