Levantine Tabbouleh – Parsley Tomatoes Bulgar Salad
Servings Prep Time
2servings 20minutes
Cook Time
5minutes
Servings Prep Time
2servings 20minutes
Cook Time
5minutes
Ingredients
Instructions
  1. Prepare the Bulgar as per packet instructions, or as per the variety of bulgar available to you. I used bulgar from a packet which said to pour boiling water (about 60 ml for 45 gm of bulgar), cover it with cling wrap and let it steam for 10-15 minutes. The water should be fully absorbed. Remove the cling wrap and add a teaspoon of olive oil.
  2. Meanwhile chop the tomatoes, parsely, mint, spring onions as fine as you can. Ottolenghi says to use a large very sharp knife and chop the parsley no wider than 1mm.
  3. Place the soaked bulgar in a bowl. Add the sliced tomatoes, shallots, parsley, mint to the bowl. Next, add the allspice powder, stir it in nicely. Add half of the lemon juice, salt and pepper. Stir it all in, taste and adjust seasonings, adding more lemon juice, salt or pepper as may be required, taking care not to over salt the dish. Add the olive oil, stir it in and serve the Tabbouleh immediately.