by Diane Clark
Tabbouleh is a delicious, fresh and healthy Middle Eastern salad featuring bulgur wheat, steeped in water or stock, then tossed with an abundance of fresh parsley, mint, tomatoes, asparagus, lemon and seasoning.
- Serves: 4
- Preparation Time: 30 minutes
- 25g/1oz bulgur wheat
- 50ml/2 oz boiling water
- 12 vine plum tomatoes, cut in half
- Bunch of fresh at leaf parsley, leaves only, washed, dried and finely chopped
- Small bunch fresh mint leaves, washed, dried and finely chopped
- Bunch spring onions, chopped
- 125g pack of fine asparagus, stems cut into small pieces, tips left whole
- 2-3 tbsp freshly squeezed lemon juice
- 2-3 tbsp extra virgin oil Sea salt flakes
- Place the bulgur wheat into a small bowl and cover with 50ml/2 oz of boiling water. Stir, then set aside for 20 minutes or until the bulgur wheat has absorbed all the water.
- Boil the asparagus until al dente, approximately 3-6 minutes. Transfer to cold water immediately in order to maintain their green colour.
- Add the parsley, mint, spring onions, and asparagus to the tomatoes and mix well until combined.
- When the bulgur wheat has absorbed all of the water, fluff it using a fork until the grains are separated. Add the bulgur wheat to the salad mixture and stir to combine.
- Drizzle over the lemon juice and olive oil and season to taste. Mix well to coat the ingredients in the dressing.
- To serve, divide the Tabbouleh equally among the 4 serving plates. Grilled halloumi or pita bread would be a lovely accompaniment.