Tabbouleh

Tabbouleh

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

This Middle Eastern salad is good for packing into flat bread pockets or into scooped-out tomatoes, or as part of a casual buffet meal or barbecue.

Ingredients

Quantity Ingredient
3/4 cup burghul
1/2 cup finely chopped spring onion
salt and freshly ground pepper
2 cups finely chopped parsley
1/2 cup finely chopped mint
3 tablespoons salad oil
1/2 cup lemon juice
2 firm tomatoes, diced

Method

  1. Soak the burghul in cold water for 1 hour; it will expand considerably. Drain well and press out the excess water. Spread out on a clean tea towel to dry.
  2. Place in a bowl and refrigerate for an hour or so. Mix the burghul with the onion, salt and pepper, crushing onion juice into the burghul with your fingers. Add the parsley, mint, oil and lemon juice and mix thoroughly. Finally, add the tomatoes. Taste and adjust seasoning. It should be distinctly lemony.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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