This tabbouleh is so good that I’ve not only made it twice in the past three days, but I’ve been too busy eating it to take any pictures.
This is truly a parsley fest and an extra special treat with super-sweet cherry tomatoes (suh-weeeet). Think red and green with flecks of bulgar. The all spice is a surprising but essential ingredient. Flat-leaf parsley is ideal but I’ve been making it with curley parsley and it still tastes dynomite. It’s also good with some peeled and diced cucumber.
I learned today that parsley is also uber-rich in iron (6.2mg per 100g compared to 2.71mg per 100g of raw spinach). So, bonus.
Wickedly Good Tabbouleh
Adapted from this recipe in The Observer Food Monthly.
The goods
85g bulgur wheat
400g tomatoes, diced
4 spring onions, chopped finely
3 small bunches fresh flat-leaf parsley
1 small bunch fresh mint, roughly chopped
The dressing
1 garlic clove, crushed
1/4 tsp ground cinnamon
1/4 tsp ground allspice
2 tbs lemon juice
3 tbs olive oil
sea salt and black pepper
1. Soak the bulgar wheat in lots of cold water (it will take about 45 minutes for it too become nicely soft and edible). While the bulgar is soaking…
2. Chop your veggies and add all the “goods” (except the bulgar) into a big bowl
3. Make the dressing by combining all of the dressing ingredients in a suitable container
4. When the bulgar is soft (taste it to make sure!), drain it in a colander and give it a good shake to get out as much water as possible.
5. Add the bulgar to the goods and give it a good mix
6. Add the dressing to the goods and give it another good mix
7. Salt and pepper as necessary.
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