Tabouleh (Burghul & Parsley Salad) Recipe

Step 1

Place burghul in a bowl and cover with the cold water. Leave to soak for 30 minutes. Drain through a fine sieve, pressing with back of a spoon to extract moisture. Spread onto a cloth and leave to dry further.

Step 2

Meanwhile, prepare parsley. Wash well, shake off excess moisture and remove thick stalks. Wrap in a tea towel and place in refrigerator to crisp and dry.

Step 3

Put burghul into a mixing bowl and add spring onions. Squeeze mixture with hand so that burghul absorbs onion flavour.

Step 4

Chop parsley fairly coarsley, measure and add to burghul with mint.

Step 5

Beat olive oil with lemon juice and stir in salt and pepper. Add to salad and toss well.

Step 6

Peel and seed tomatoes and cut into dice. Gently stir into salad. Cover and chill for at least 1 hour before serving.

Step 7

Serve in salad bowl lined with crisp lettuce leaves. Lemon juice and salt mixture is served in a jug so that it may be added according to individual taste.

Serves 6-8

Source: The Complete Middle East Cookbook, by Tess Mallos Typed for you by Karen Mintzias

Things You'll Need

  • 3/4c Fine burghul
  • 2c Cold water
  • 2c Chopped parsley
  • 1/2c Finely chopped spring onions
  • 1/4c Finely chopped mint
  • 1/4c Olive oil
  • 2tb Lemon juice
  • 1 1/2ts Salt
  • 1/2ts Freshly ground black pepper
  • 2 Firm ripe tomatoes
  • Crisp lettuce leaves
  • 1/4c Lemon juice; mixed with:
  • 1/2ts Salt

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