Tabbouleh Recipe

Origin: Lebanese      Period: Traditional

Ingredients

180g bulgur wheat, soaked in 200ml boiling water for 20 minutes
4 ripe tomatoes, cored and finely diced
1 small cucumber, cored and finely diced
1 garlic clove, finely chopped
1 large bunch of parsley, leaves finely chopped
12 mint leaves
juice of 1 lemon
4 tbsp extra-virgin olive oil
1/4 tsp ground cinnamon
1/4 tsp ground allspice
salt and black pepper to taste

Tabbouleh Preparation:

Method:

Add the tomato and cucumber to a bowl along with the mint, garlic and parsley. Drain the bulgur wheat and squeeze out as much water as possible. Add to the bowl then pour-in the olive oil and lemon juice and add the spices. Stir to combine all the ingredients, season to taste, then serve.

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