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Tabbouleh

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Ingredients
  Bulgur wheat 175 Gram (6 Ounce)
  Parsley 50 Gram, roughly chopped (2 Ounce)
  Chopped fresh mint 2 Tablespoon
  Spring onions 1 Bunch (100 gm), trimmed and finely chopped
  Garlic 2 Clove (10 gm), peeled and crushed
  Lemon juice 2 Tablespoon
  Olive oil/Sunflower oil 1 Tablespoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Salt 1 Pinch
  Cheshire cheese 100 Gram, cut into 1 cm (0.5 inch) cubes (4 Ounce)
  Green olives 8
Directions

1. Boil a kettle. Place the wheat in a sieve sitting in a large bowl which is about the same depth as the sieve.
2. Pour boiling water over the wheat to cover. Leave to absorb for 20 minutes, adding a little more water if the wheat appears dry.
3. Meanwhile, combine all the remaining ingredients except the cheese and olives in a serving dish.
4. When the wheat is tender, lift the sieve from the bowl, pressing down on the wheat to push out any excess water. Transfer to the serving dish and toss to distribute the dressing evenly.
5. Sprinkle the cubed cheese and olives over and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Interest: 
Healthy
Servings: 
4

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Average: 4.2 (16 votes)