About this recipe:Bulgur wheat, diced tomatoes, cucumbers, spring onions with lots of parsley and mint, then tossed with olive oil and lemon juice in this fresh and light Middle Eastern salad. Chill before serving for best flavour.
150g (5 oz) bulgur wheat
3 tomatoes, seeded and chopped
2 cucumbers, peeled and chopped
3 spring onions, chopped
3 cloves garlic, minced
50g (2 oz) chopped fresh parsley
30g (1 oz) fresh mint leaves
1 dessertspoon salt
100ml (4 fl oz) lemon juice
150ml (5 fl oz) extra virgin olive oil
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Method Prep:45min › Ready in:45min
Place bulgur in bowl and cover with 450ml (16 fl oz) boiling water. Soak for 30 minutes; drain and squeeze out excess water.
In a mixing bowl, combine the bulgur, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice and olive oil. Toss and refrigerate for at least 2 hours before serving. Toss again prior to serving.
Lebanese tabbouleh (original) does not have cucumber or garlic and the burgul (cracked wheat) used is very fine (very small size). Olive oil and lemon juice with some salt and ground pepper mixed well provide a very good taste without the garlic. - 06 Oct 2009
Used different ingredients.
I have now made this recipe a few times to take to a braai (South African barbecue) and it always goes down very well and it goes very well with bbq'd meat. I have made it with red and brown onion instead of the spring onion when I have been out of spring onion and I like the red onion best. I have also found that the olive oil should be reduced to 4 tbsp (for my tastes) and that the bulgar should be soaked in less water to save the mess of draining it - about 240ml. This also keeps it kinda crunchy and prevents it going soggy. This salad must be well mixed again before serving as the dressing settles to the bottom. All in all a great recipe. - 24 Jul 2008