Tabbouleh
| Serves: 4-6 people | Recipe course: Accompaniment | Total time (min.): 15 | Complexity (1 to 3): 1 |
A flavour packed parsley salad accompaniment which is refreshing and vibrant, serve alongside falafel, kibbeh and warm pitta breads. If you have time, prepare this salad in advance and refrigerate to allow the flavours to develop.
Ingredients
100g fine bulgur wheat
50ml water, hot
140g fresh parsley, destalked
15g fresh mint, destalked
10g fresh dill
3 salad tomatoes, quartered
1 cucumber, cubed (1cm)
2 Tbsp olive oil
Juice of 1 lemon
1 tsp lemon zest
1 tsp salt
½ tsp all spice
½ tsp cinnamon
Method
1 - Add the bulgur wheat and water into a small bowl, cover with a plate and set aside.
2 - Assemble the Food Processor attachment to the machine and fit the Knife blade.
3 - Add the parsley, mint, and dill into the Food Processor bowl, attach the lid and ensure it is locked into place.
4 - Chop until the herbs are finely chopped and transfer into a medium mixing bowl. Set aside for later.
5 - Add the tomatoes into the Food Processor bowl, attach the lid and ensure it is locked into place.
6 - Pulse until roughly chopped, then empty into the medium mixing bowl with the chopped herbs.
7 - Add the remaining cucumber, olive oil, lemon just, lemon zest, salt, and spices into the mixing bowl. Add the soaked bulgur wheat into the salad and stir to combine.
8 - Serve immediately or refrigerate and serve later.