Fresh and delicious. Try this fabulous Tabbouleh – perfect for picnics and buffets.
Tabbouleh is a Middle Eastern dish traditionally made with Bulgur Wheat, Mint and Parsley. Nowadays, there are lots of varations to this dish using grains such as cous-cous and quinoa but I like to stick with the traditional Bulgur Wheat. (If you don’t eat gluten, quinoa does work as a good alternative, however).
Bulgur Wheat is a wholegrain which is low in fat, high in minerals like manganese, magnesium and iron, and is a good source of plant-based protein. In addition to vitamins and minerals, wholegrains supply important plant-based phytonutrients which can lower inflammation and help to prevent damage from free radicals.
As well as being good for us, Bulgur Wheat is really easy to cook, just requiring a soak in boiling water until re-hydrated.
This Tabbouleh is excellent to pack and take to picnics and parties, it keeps well for up to 5 days in the fridge and compliments a huge range of dishes, such as other salads, hummus and grilled or roasted vegetables.
In addition to the Bulgur Wheat, this salad contains tomatoes, onions, lemon juice and zest, parsley and (my current addiction) mint.
Tabbouleh is so easy to make. Whilst the Bulgur Wheat is soaking, the onions and tomatoes are finely chopped, the lemon zested and juiced and the herbs finely sliced. When the grain is plump and delicious, the vegetables and herbs are stirred in along with the lemon. The salad is seasoned to perfection and your Tabbouleh is ready to serve. Simple!