Tabouli (or Tabbouleh)Download
This is the easiest version of the traditional Lebanese salad.
Bulgar wheat with herbs.
Makes 4 to 6 servings as a side-dish.
Remove unwanted layers from the onions and chop into small rings.
Zest and juice the lemons and discard pith.
Wash the cucumber, slice lengthwise into quarters, and chop into small pieces.
Wash the tomatoes and chop small.
Using a double-handed herb knife, slice the herbs into tiny pieces.
Mix the bulgar in a salad bowl with 15 ml of olive oil, and then cover with the boiling water. Allow to stand for 20 minutes, stirring occasionally.
Drain the wheat in a colander.
Add the herbs, tomatoes, cucumber, remaining oil and zest and juice of the lemon into the bowl and mix well. Season with pepper.
Chill (needs an hour or more).
Serve on a bed of lettuce.
Serve as a side dish with a beany meal.
Yotam Ottolengi would use less bulgar wheat, no cucumber but lots more tomatoes, and really lots more parsley, and a teaspoon of allspice.