Tabbouleh Salad
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- Total Time
- 25mins
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- Serves
- 6
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- Calories
- 292
This refreshing, herb-packed salad is adapted from Yotam Ottolenghi, who reminds us that "Parsley is the star of the show here, not the bulgar, and definitely not couscous." He also points out that chopping the herbs extra-fine with a sharp knife gives the best results - if you choose to go the speedier route of chopping with a food processor, use quick pulses and don't overdo it.
recipe updated Feb 18, 2022
Ingredients
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- Fine bulgur
- 90 g
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- Tomato
- 600 g
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- Shallot
- 60 g
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- Fresh parsley
- 160 g
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- Mint leaves
- 30 g
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- Lemon
- 4 tablespoons
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- Extra virgin olive oil
- 120 g
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- Salt & pepper
- 1 pinch
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- Allspice
- 1 teaspoon
Tools
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Wooden spoon
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Large mixing bowl
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Small bowl
Step preview
- Add fine bulgur to a clean large mixing bowl
- Cover with water - 20 min
- Drain well with sieve
- Add tomato, shallot, fresh parsley and mint leaves and mix well
- Add lemon, extra virgin olive oil, salt & pepper and allspice to a clean small bowl
- Transfer dressing to vegetables
- Mix gently
- Season to taste