Bulgur wheat salad

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This bulgur wheat salad recipe is from one of my favorite Africa and the Middle East cookery book. This classic Arab salad is originally called Tabbouleh. I love a lovely nutty taste that comes from bulgur wheat and freshness and flavor from tomatoes, lemon juice and fresh herbs. Serve it with fish, grilled chicken or on its own as a vegetarian dish, lunch or a light snack. If you can’t get bulgur wheat or just don’t like it, use couscous or quinoa instead. Also crushed garlic works really well in this recipe.

Serves 4

Ingredients

  • 1 cup bulgur wheat
  • juice of 1 lemon
  • 40 ml olive oil
  • about 40 g fresh parsley, chopped
  • about 3 tbsp fresh mint, chopped
  • 4 spring onions, chopped
  • 1 green pepper, seeded and sliced
  • salt
  • pepper
  • 2 large tomatoes, diced (or any other kind of tomatoes) for garnish
  • pitted black olives for garnish

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Directions

  1. Put the bulgur wheat in a bowl and add enough cold water to cover the wheat.
  2. Let it stand for at least 30 minutes and up to 2 hours.
  3. Drain and squeeze with your hands to remove excess water.
  4. Spread on kitchen paper to dry the wheat completely.
  5. Place the bulgur in a bowl, add lemon juice, olive oil and a little salt and pepper.
  6. Allow to stand for 1-2 hours if possible.
  7. After standing add chopped parsley, chopped mint, spring onion and pepper. Mix well
  8. Garnish with diced tomatoes and olives. Serve and enjoy 🙂

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