TABBOULEH

Tabbouleh is a fresh, vibrant salad made primarily of finely chopped parsley, mint, tomatoes, onion, and soaked bulgur wheat, all dressed with olive oil, lemon juice, and seasoning. It's a staple in Middle Eastern cuisine, celebrated for its refreshing flavours and healthy ingredients. For recipe I used cooked coarse bulgur as its a bit easier to find in Autsralian supermarkets, but if you can find bulgur wheat then swap that is and soak with the dressing.

The origins of tabbouleh trace back to the Levant region, specifically modern-day Lebanon and Syria. Historically, it was a dish consumed by peasants, utilising local herbs and vegetables. Over time, it evolved into the delightful dish we enjoy today, often served as part of mezze platters alongside other appetising offerings.

TABBOULEH

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TABBOULEH 〰️

1/2 cup fine wheat bulgur

1 bunch parsley, washed

1 bunch mint, washed

1 red onion

1 large ripe tomato

2 garlic cloves, minced

1 lemon, zest and juice

4 table spoons EVOO

Salt

Place 1.5 cups of water with a big pinch of salt in a small pot and place on high heat and bring to a boil. As it does that, wash the coarse bulgur in a bowl and then strain. Once water hits a high simmer, add bulgur wheat in and bring to a high simmer again. Once high simmer hits, lower temperature to a gentle bubble and place lid on top for 12 minutes to cook. Then take off heat and allow to rest for 10 minutes before fluffing up with a fork.

Whilst the bulgur cooks prep the salad. Finely chop the parsley leaves and mint leaves. Finely dice the red onion and tomato. Add in the garlic, lemon zest, lemon juice and EVOO and mix together. Add in the cooked bulgur and season with salt to taste. Adjust with more EVOO if the mix is a bit dry still.