Taboulleh a Levantine Salad

Taboulleh is a versatile salad that is often served with barbecued meats but can just as easily be eaten with hot Pitta as a starter or as a filling accompaniment for many dishes.



1 cup bulgur wheat (175 g)
3 large tomatoes chopped
1 bunch (5 or 6) of spring onions or scallion, finely chopped into rings
1 bunch of Italian or flat leaf parsley ( Alternatively use the leaves from a celery top).
1 Bunch of Fresh mint finely chopped
1 tsp ground sea salt
1/2 tsp fresh ground black pepper
3/4 cup lemon juice
6 tablespoons of Olive oil.

The Bulgur wheat needs to be soaked and although traditional dishes ask for the wheat to be soaked for an hour or so in cold water I tend to go for a boiling vegetable stock. Place the wheat in a large mixing bowl and pour the vegetable stock as well as a drizzle of Olive Oil and cover for about 20 minutes. Uncover and fluff up with a fork and taste some. If it is still crunchy or hard in the centre add some more stock and give a little more soaking time.



The ingredients are as you have noted all chopped, importantly though you should separate the leaves from the large stems for both the Parsley and the Mint. Use only the leaves.
(Keep the stems as they are great flavour for casseroles or your vegetable stocks, they can be frozen).

So we have the wheat ready and the Parsley and mint are finely chopped .............
Now the tomatoes and onions should also be chopped and mixed with the chopped parsley in a large bowl.
Drain the bulgur. and then use your hands to remove from the bowl squeezing out any excess fluid. Add the Bulgur to the bowl of other mixed ingredients and repeat until all the bulgur is used and in the bowl.
Add the remaining ingredients to the bowl and turn and toss to combine well.

Leave to stand for 30 minutes to an hour before serving to allow all the flavours to blend.
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