Tabouleh from Hummus to Halva
A tabouleh salad from the cookbook Hummus to Halva. It is packed with chopped mint and parsley and dressed with a generous squeeze of lemon. It is the perfect side to almost any main dish or as a simple starter.
Servings: 4 servings
Ingredients
- 100 grams Bulghur Wheat
- 4 tablespoons extra virgin olive oil
- 1 lemon juiced
- cracked salt and pepper
- 25 grams fresh mint finely chopped
- 55 grams fresh flat-leaf parsley finely chopped
- 2 plum tomatoes finely diced
- 1/4 cucumber diced
- 2 spring onions finely chopped
Instructions
- Cook the Bulghur wheat according to package instructions and let cool completely.
- Make the dressing by whisking together the olive oil, lemon juice and cracked salt and pepper.
- Add the cooked and cooled bulghur wheat to a salad bowl and pour over the dressing. Stir together.
- Add the chopped herbs, tomatoes, cucumber and spring onion to the salad bowl and stir together with the Bulghur wheat. Adjust seasoning to taste.
- Serve as a side or together with falafel and hummus.