Tabbouleh - a delicious Lebanese vegetarian salad

by Debbie Gallacher

Ingredients

 

  • 280g coarse bulgur, rinsed and drained
  • 1 cucumber, finely diced
  • 1 large tomatoes, diced
  • 1 bunch fresh parsley leaves, chopped
  • 1 bunch spring onions, finely chopped
  • 1 onion, finely diced
  • 1 clove garlic, minced
  • 60ml olive oil
  • 1 lemon, juiced
  • Salt and pepper to taste

 

Method

 Place the bulgur in a large bowl and completely cover with water; soak for 45 minutes. Drain and squeeze to remove excess water.

Mix cucumbers, tomatoes, parsley, spring onions, onions, garlic, olive oil, lemon juice, salt and ground black pepper together in a bowl.

Stir bulgur into cucumber mixture; toss. Refrigerate tabbouleh for at least 5 hours before serving.

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