Levantine Tabbouleh - Parsley Tomatoes Bulgur Salad
Refreshing, tasty, nutritious, vegan, low calorie, Levantine Tabbouleh the Parsley, Bulgur, Tomato salad popular in Lebanon and its neighbors on the Levant
Servings: 2 servings
Ingredients
- 3 tablespoons Bulgur (about 35 gms in weight) Soak according to the kind of bulgur you have, or packet instructions if applicable
- ¼ cup boiling water 60 ml
- 1.5 cups Tomatoes (about 300 gms) Diced very small
- ⅓ cups Spring Onions or Shallots (about 35 gms) Minced
- 3 cups Fresh Flat Leaf Parsley Heaped cups (about 80 gms) Minced
- 1 tablespoon Fresh Mint leaves (about 15 gms) Minced
- ½ teaspoon Allspice powder (about 1 gm)
- 2 tablespoons Fresh lemon juice (about 30 ml)
- ½ teaspoon salt (about 2.5 gms) or to taste
- ½ teaspoon fresh ground black pepper (about 1 gm) or to taste
- ¼ cup extra virgin olive oil (about 60 ml)
Instructions
- Prepare the Bulgur as per packet instructions, or as per the variety of bulgur available to you. The packet I used said to pour boiling water [about ¼ cup (60 ml) for 35 gm/ 3 tablespoons of bulgur], 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.
- Meanwhile chop the tomatoes, parsley, 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.
- Place the soaked bulgur 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.
