- 250g bulgur wheat / 1¼ cup
- 5 cups / 1¼ litre of boiling water
- 3 vegetable cubes (10g each)
- medium red onion (diced finely)
- 1 red & 1 yellow or orange bell pepper (diced finely)
- 3 garlic cloves (chopped or squeezed)
- handful of chopped mint / 15g
- handful of chopped flat leaf parsley /15g
- 1 lemon zest
- ½-1 lemon juice – to taste
- 3 tbs extra virgin olive oil
- sea salt – to taste
- black pepper – to taste
- Prepare the stock dissolving cubes in boiling water.
- Place bulgur wheat in a pot together with stock, bring to boil, cover and simmer for 15 minutes.
- Turn of the fire, keep covered, leave aside for another 15 minutes.
- Once all stock is absorbed break the bulgur with a fork.
- Add half of the lemon juice, lemon zest, onion, peppers, garlic, mint, parsley and olive oil, mix well.
- Season to taste with sea salt and cracked pepper and some more lemon juice if necessary.
- Serve either warm or at room temperature, alone as a salad or with some fish as a side.
Serve 4-5 people.
This popular salad originates in Syria & Lebanon.
Tabbouleh taste particularly good with smoked mackerel.
When preparing bulgur wheat do not follow the packet instructions if they are saying 1 part bulgur and 5.5 parts of water, it will turn too watery, proportions 1:4 should be fine.