I have been making, creating and recreating tabbouleh for several years now – every Spring or Summer party I attend, I bring the crowd pleasing salad. It is a sweet and savoury, minty and zesty salad with sweetness added by pomegranates (although not a traditional ingredient), filled with many added health benefits.
This doesn’t have to be a party salad, it can be made in smaller quantities to be served alongside a lamb tagine to balance spice with tang, or serve as a bed to a salmon fillet, or if you want swap out the lemon juice for freshly squeezed orange juice and bake salmon with left over orange slices – a perfect light summers dinner.
If you aren’t sure of what Tabbouleh is; here is a brief summary: it is a middle eastern traditional salad served in more commonly in Lebanon consisting of bulgar wheat, onions, mint, parsley, tomatoes, seasoned with lemon juice and olive oil – it is delicious!
The best time to prepare this is at least 6-8 hours in advance of when you will be eating it to allow all the flavours to marinate; although not essential.
This recipe is approx 25 servings:
Ingredients (all hyperlinked):
- 500g bulgar wheat
- 200ml olive oil
- Salt & pepper
- 1 bunch of spring onions
- 1 punnet of cherry tomatoes
- 300g of fresh mint
- 150g fresh parsley
- 3 or 4 lemons (to taste)
- 200g pomegranates (optional)
- Boil the kettle, tip the whole packet of the bulgar wheat into a large bowl, pour the boiling water to cover the grain, so it looks approx. 1cm below the water’s surface, cover with a tea towel and put to one side for at least 45 minutes. Less is more – if the wheat seems too dry later, re boil the kettle and add more water.
- A key thing about the tabbouleh salad is everything is finely diced; pick the mint leaves from their stalks wash and chop finely with a knife/scissors. Repeat with the parsley, spring onions and halve the cherry tomatoes.
- This can be fairly time consuming; therefore if you want to save time; use half frozen pre chopped herbs, half fresh herbs and add the frozen herbs to bulgar wheat whilst it is still warm. You want the salad to appear predominantly green.
- Once the bulgar wheat is cooked; stir in 200ml of olive oil, salt and pepper.
- Juice and zest 3 lemons, add the 4th depending on a taste test.
- Stir in all the chopped herbs, onions and tomatoes.
- Finally add the pomegranates.
- Serve and enjoy!