Tabbouleh I
This tabbouleh is great as a salad, or as a meal in itself. Eat it with lots of falafel!
- Servings
- 8
Ingredients
- 1 cup (240 ml) bulgur wheat (medium grind)
- ½ cup (120 ml) olive oil
- ½ cup (120 ml) lemon juice
- 1 tbsp salt
- Ground black pepper
- 1 bunch parsley (Italian or curly)
- ½ green bell pepper (optional)
- ½ red bell pepper (optional)
- Sliced ripe olives (optional)
- 1 dash of ground nutmeg (optional)
- 2–3 ripe tomatoes (optionally peeled)
Method
- Cover the wheat in boiling water and let stand for 5 minutes; drain.
- Stir in lemon juice, oil, salt, and pepper to wheat. Refrigerate while the rest of the vegetables are being chopped.
- Core and finely chop the bell peppers.
- Remove the larger stems from the parsley and finely chop.
- Drop the tomatoes in boiling water for 20 seconds, then run under cold water, and the skins peel off easily.
- Quarter the tomatoes and discard seeds. Chop finely.
- Mix all vegetables along with olives and nutmeg into the wheat.
- Refrigerate at least 4 hours.