Tabouleh is a great salad to take to any barbecue. Its refreshing, zesty flavours will be welcomed by any barbecued meats. It is also great served with hummus and flat bread.
Ingredients
| 1 | Lemon, finely grated zest |
| ½ cup | Lemon juice, freshly squeezed |
| 1 cup | Bulghur wheat, dried (Main) |
| ½ cup | Extra virgin olive oil |
| ¾ tsp | Salt |
| ½ cup | Water, boiling |
| 1 ½ cups | Parsley, finely chopped, up to 2 cups |
| 1 | Red onion, finely diced |
| 4 | Tomatoes, seeds removed, finely diced |
| ½ | Telegraph cucumbers, seeds removed, finely diced |
| 2 cups | Seedless grapes, halved, optional |
| 6 | Medjool dates, or 8, stone removed, chopped (Main) |
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Directions
- Combine bulghur wheat, lemon zest, lemon juice, extra-virgin olive oil, water and salt in a large bowl and leave to swell until bulghur wheat is tender but still firm to the bite. about 1 hour. Drain off any excess liquid if there is any.
- Toss with all remaining ingredients just before serving and season to taste with a little more salt and lemon juice (if needed), freshly ground black pepper and extra virgin olive oil.
- Serve with barbecued flat breads, falafels, chicken, lamb or steak and hummus.
Tip: Soaking the bulghur wheat in lemon juice and olive oil (instead of water) gets more flavour into the salad. The dates and grapes are optional, however they provide a nice sweet touch to the salad.
