Tabbouleh

Tabbouleh

By
From
Cooking from memory
Serves
6-8
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1/4 cup burghul
2 cups finely chopped parsley
1/2 cup finely chopped mint leaves, (optional)
1 white onion, finely chopped
500g tomatoes, finely chopped
1/2 cup lemon juice
1 1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup olive oil

Method

  1. Rinse the burghul, strain in a colander and then squeeze out excess water. Put it in a large mixing bowl and add the parsley, mint, onion, tomatoes and lemon juice. Toss and season. Just before serving add the olive oil. Serve tabbouleh with crisp cos lettuce leaves.
Tags:
Jewish
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again