Our reluctant vegie patch, cordoned by brick, shrapnel and dirt in the concrete rear of the Prince Albert, was overrun seasonally by vicious greens, most amounting to foul jungle—half-weed, half-spinach monstrosities that, with only the scantest of sunlight, protruded from the earth like steroid beanstalks. There happened to be a healthy head of parsley in the mire, forever out shadowed by the vile weed. In hindsight, it would have been a fine idea to have rescued that good stuff from the mire and whipped up a few batches of authentic, fresh tabbouleh. sh.k tabbouleh—rescue the parsley lurking in your backyard and read on for the lowdown on how to concoct this delicious Levantine vegetarian dish for yourselves.

Tabbouleh

 

Print

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Author: Sharehouse Kitchen

Recipe type: Salads, Snacks, Starters

Cuisine: Middle Eastern

Serves: 4

What you'll need

• 25g of burghal or bulgur wheat, medium or coarse ground
• 10 Vine ripened cherry tomatoes, finely chopped
• 3-4 Tbls of extra virgin olive oil
• 1 Large bunch of flat leaf parsley (leaves only), washed, dried thoroughly, and finely chopped
• 1 Cup of mint leaves, finely chopped
• 1 Large lemon
• 1 Red onion, finely chopped
• Sea salt

How to make it

1. In a small bowl, place the bulgur and 50ml of boiling water. Stir and set aside for approx. 15 minutes, or until the bulgur is soft.
2. Finely chop parsley, cherry tomatoes, mint, and red onion and add to a large bowl. Mix well to combine the ingredients.
3. Check the bulgur wheat and if it has absorbed all of the water, fluff with a fork and add to the rest of the ingredients.
4. Squeeze the lemon juice over the mixture, drizzle well with the olive oil and season with the sea salt.
5. Toss the salad again and serve.

3.2.2885