A Tabbouleh Inspired Bulgur Wheat Salad Food

A TABBOULEH INSPIRED BULGUR WHEAT SALAD

Steps:

• Place the bulgur wheat in a heatproof bowl and pour over the stock. The liquid level should just cover the wheat. Cover over with cling film and set aside for at least 10 minutes to allow the wheat to rehydrate. When all the stock has been absorbed, fluff the bulgur with a fork to separate the grains. Quarter the cucumber and deseed. Cut the quarters in half again and then into fine dice. Chop the peppers into fine dice. Now, take all three herbs and bundle them up together. Chop into fine shreds and add to the bulgur wheat, along with the cucumber, peppers, chickpeas and tomatoes. For the dressing, place all the ingredients in a screw top jar and shake together. Pour the dressing over the salad and toss to combine. Check the seasoning and add a little more lemon if you prefer a bit of zing. This salad is best served at room temperature as the flavours will be more prominent. BK Handy tip : This salad makes a great packed lunch and summer picnic food. If you like, add some roasted chicken pieces and baby spinach.

TABOULI SALAD RECIPE

Steps:

• Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
• Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
• Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
• Now add the the lime juice and olive oil and mix again.
• For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or "boats" for the tabouli.
• Other appetizers to serve next to tabouli salad:Hummus; Baba Ganoush; or Roasted Red Pepper Hummus

TABBOULEH

Steps:

• Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
• Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

BULGUR WHEAT TABBOULEH

Steps:

• Soak 120g fine bulgur wheat in cold water for 15 mins. Drain well, put in a bowl and mix with 75ml olive oil and 4 tbsp lemon juice. Cover and leave for 30 mins to soften. When ready to serve, deseed and finely chop 5 tomatoes and add with 4 finely sliced spring onions and a good handful each of chopped flat-leaf parsley and chopped mint leaves. Finally, stir in another 75ml olive oil and 4-5 tbsp lemon juice and season well.

BULGUR TABBOULEH SALAD

Steps:

• Boil the water and then pour over the bulgur wheat.
• Cover and allow to sit for about 1 hour.
• Add lime juice and olive oil, then refrigerate.
• Once chilled add the veggies and cumin.
• Stir gently and serve chilled.
• All vegetable amounts are appoximate. Use however much you prefer.