LOCATION: Recipes >> Middle Eastern >> Tabbouli 16
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Tabbouli 16
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Tabouli (Burghul)
1 cup (approx. 100g) burghul
2 cups parsley, finely chopped
2 tomatoes (250g), diced (small)
2 tablespoon mint, finely chopped
1/2 cup spring onion, sliced
2 tablespoons lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1 clove crushed garlic, optional
6 lettuce leaves, optional
Soak burghul in either hot water for 12-15 minutes or cold water
for 1 hour then drain. DO NOT over soak them.
Meanwhile, prepare all the vegetables (plus garlic if you prefer
it). For better and less soggy result, remove the wet seeds in
the tomatoes.
Combine burghul with vegetables, add lemon juice, oil, and salt.
Stir thoroughly.
Optional step is to place tabouli on a lettuce leave. Serves six people.
NOTE: You cannot replace olive oil with normal oil, the taste result
will differ dramatically. Also it is important to add salt as the
burghul wheat has no taste whatsoever.
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