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Tabouli
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Prep Time:
110 minutes
Cook Time:
Total Time:
110 minutes
Delicious burghul salad pairs perfectly with grilled lamb.
Ingredients:
  • 135g (3/4 cup) fine burghul
  • 80ml (1/3 cup) fresh lemon juice
  • Sea salt & freshly ground black pepper
  • 3 ripe (about 340g) egg tomatoes, halved, deseeded, finely chopped
  • 1 telegraph cucumber, halved lengthways, deseeded, cut into 1cm cubes
  • 3 green shallots, ends trimmed, thinly sliced
  • 1000.00 ml loosely packed coarsely chopped fresh continental parsley
  • 165.00 ml loosely packed coarsely chopped fresh mint
Instructions:
  • In a medium bowl, place the burghul and cover it with cold water. Allow it to soak for 1 hour.
  • Place burghul in a fine sieve to drain, then gently squeeze out any extra moisture with your hands. Spread the burghul on a paper towel-lined baking tray and let it dry for 30 minutes.
  • In a screw-top jar, mix lemon juice and oil. Season with sea salt flakes and pepper. Shake vigorously until fully combined.
  • In a large serving bowl, mix burghul, tomato, cucumber, green shallot, parsley, and mint. Drizzle with dressing and toss gently to combine. Serve right away.

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