The best tabbouleh

Step by Step

Step 1

Cook the bulgur wheat according to pack instructions (or see the cook's tip). Fluff it with a fork to separate the grains, then set aside to cool to room temperature.

Step 2

Using a sharp knife, finely chop the parsley and mint (or use a food processor if speed is of the essence) – the finer the better. Place into a large serving bowl.

Step 3

Cut the cucumber in ½ lengthways and scoop out the seeds with a teaspoon. Halve and deseed the tomato. Finely dice the flesh of both, and the salad onions. Add to the herbs in the serving bowl, then add the cooled bulgur.

Step 4

In a small bowl, whisk together the oil, lemon zest and juice and seasoning to create the dressing. Pour it over the prepared salad and toss gently to combine. Taste and add more seasoning if needed, then serve immediately or decant into a container for a picnic or barbecue. This salad will keep covered in the fridge for 2-3 days.

Ingredient

Essential waitrose salad onions

5 5
Unwaxed lemon

1 1
Cucumber

0.25 0.25
Cooks’ ingredients flat leaf parsley

100 grams 0.22 lbs
The levantine table bulgur wheat

50 grams 0.11 lbs
Mint

25 grams 0.06 lbs
Extra virgin olive oil

4 tbsp 2 fl. ozs
Jack hawkins tomato

1 1

The best tabbouleh

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

How do you feel?

Related Recipe

Charred smashed cucumber salad

Classic crispy potato cubes

Heston's ultimate christmas roast potatoes