salads & dressings recipe:

tabouleh salad

ingredients

burghul cracked wheat	1		cup
parsley, finely chopped	1/4		cup
mint leaves, finely chopped	1		tbs
spring onion, finely chopped	1		pc
tomato concassée	1/2		cup
olive oil	1/2		cup
lemon juice, fresh, to taste	2		tbs

production

1. Place the bulgur wheat in a large bowl and add lukewarm water to cover.
2. Cover the bowl and let it stand until all the water is absorbed (30 to 45 minutes).
3. Drain off any excess water, the bulgur wheat should be dry
4. Mix-in the remaining ingredients and season to taste with salt and pepper.
5. Chill the salad at least 1 hour before serving
   

chef notes:

This is a classical salad from the middle east. It can be served

• as a stand alone salad, especially nice with cold lamb or mutton
• given a quick warm in the microwave and served with chicken dishes
• or as part of the filling for pita breads stuffed with cold meats, lettuce, etc

All ingredients are guidelines only, reduce or increase amounts to suit your own preferences

I have used two spellings for the cracked wheat used for this salad,
this is not a typo, but the two ways it is often spelt which may make it easier for when you are shopping. The name of the salad is often also spelt in different ways : tabbouleh, tabouleh or tabouli

I also make this salad using couscous, which I personally find better to use, for the following reasons

• It normally comes partially cooked so requires less soaking
• it has a better appearance

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