Quick and Easy

Peta Mathias’ tabouleh recipe

Spring is the season for crunchy, fresh, zingy salads and one of my all-time favourites is that heaven-in-abowl Lebanese staple tabouleh – parsley and burghul (cracked wheat) salad.
6
45M

Ingredients

Tabouleh

Method

1.Wash the burghul, squeeze it 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 with the olive oil and toss. Fold in the burghul, parsley and mint and mix together.

To serve: Scoop the tabouleh up with the cos leaves and munch away.

Note

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