The weather has been shocking in the UK. More rain and wind than you could imagine and it’s been dark for weeks on end. It’s really starting to get me (and everyone else) down, a serious lack of vitamin D I think. While we wait for the sun’s return, the obvious antidote is a little bit of summer for lunch and what could be better than a fresh, herb-heavy salad straight out of the Middle East? Tabbouleh is a bulgur wheat salad that should contain more parsley than wheat, giving it that lovely colour. The origins of the word are from the Arabic word “taabil” meaning ‘seasoning’ and it really is all about those extra flavours of parsley, lemon, red onion that save the bulgur wheat from blandness.
Tabbouleh (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
Makes a big bowlful, probably serves 4-8 as a side dish
- 1/2 cup bulgur wheat
- 2 cups water
- 1 huge bunch of parsley! (3 cups chopped)
- Small bunch of mint, (3 tbsps chopped)
- 1/4 red onion, finely chopped
- 10 cherry tomatoes, finely chopped
- Juice of 1 lemon
- 3 tbsps extra virgin olive oil
- 1/2 tsp salt
– Simmer the bulgur wheat in the water for about 15 minutes, until all the water has been absorbed and the grains are cooked through.
– Once cooked place in a sieve or remove any remaining excess water
– Place the wheat in a serving bowl and fluff up with a fork.
– Pour over the lemon, oil and salt. Mix well.
– Stir in the parsley, mint, onion and tomatoes.
– Toss well and serve at room temperature.