Tabbouleh Salad

This popular salad is very versatile — serve it with meat or fish, use it in a sandwich or eat it on its own. If you like to experiment, look for cracked barley in health food section at the grocery store to use as a substitute for the bulgur wheat.



3/4 cup bulgur wheat

2 large bunches Italian (flat-leaf) parsley

1 handful mint leaves

4 scallions (spring onions), finely chopped

4 tomatoes, finely chopped

2 garlic cloves, crushed

3 tbs lemon juice

2 tbs olive oil



Put the bulgur wheat in a bowl with 3-1/4 cups water and leave for 15 minutes, or until all the water has been absorbed.

Finely chop the herbs with a large sharp knife or in a food processor. Take care not to over-process.

Put the bulgur wheat, herbs, scallion, tomatoes, garlic, lemon juice and oil in a bowl and toss well. Refrigerate until required. Return to room temperature to serve.

 Prep time: 20 minutes + 15 minutes standing | Cooking time: 0 | Serves 6-8