About this recipe:This refreshing dish is perfect as a light meal when served with a crisp salad. It is also ideal for summer outdoor dining and for a picnic or barbecue. Offer lemon wedges on the side.
175g bulgur wheat
juice of 4 lemons
175ml olive oil
1kg salmon fillet, cooked
2 bunches spring onions, chopped
6 tablespoons chopped fresh parsley
6 tablespoons chopped fresh mint
1/2 cucumber, chopped
salt and pepper, to taste
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Method Prep:10min › Extra time:30min soaking › Ready in:40min
Soak the bulgur wheat in water for 10 minutes then drain and squeeze dry. Mix in the lemon juice and olive oil and and allow to stand for 30 minutes.
Meanwhile, in a bowl, flake the cooked salmon fillet and mix in the onions, parsley, mint and cucumber.
Stir the salmon mixture into the bulgur wheat, season to taste and serve.
Tabbouleh is an Arabic salad from the Levant region of the Middle East and is traditionally offered as part of a meze, or mezze, which is a selection of small dishes usually served before a larger meal.