Side

Tabouli salad

Name: Tabouli salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 cup burghul, rinsed; 3 ripe roma tomatoes, halved lengthways, deseeded; 1 Lebanese cucumber, halved lengthways, deseeded; 3 spring onions; 1 bunch mint, leaves removed; 1 lemon, rind finely grated, juiced; 1/4 cup extra-virgin olive oil; Kalamata olives and Lebanese bread, to serve

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20m

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by Fresh magazine

Oct 21, 2015

This tabouli salad is delicious on its own, but it’s also fantastic to serve as a side for lamb or fish dishes. The salad will keep for up to three days if stored in an airtight container in the fridge.

1/2 cup burghul, rinsed
3 ripe roma tomatoes, halved lengthways, deseeded
1 Lebanese cucumber, halved lengthways, deseeded
3 spring onions
1 bunch mint, leaves removed
1 lemon, rind finely grated, juiced
1/4 cup extra-virgin olive oil
Kalamata olives and Lebanese bread, to serve

Method

1.

Place burghul into a saucepan with 1 cup water and bring to the boil. Remove from heat and stand for 10 minutes or until water is absorbed. Drain well. When cool enough to handle, squeeze as much liquid as possible from burghul and place into a large bowl.
2.

Finely dice tomato and cucumber. Chop spring onion, parsley and mint. Add tomato, cucumber, spring onion, parsley, mint and lemon rind to bowl with burghul. Toss well to combine. Whisk¼cup of lemon juice, olive oil, salt and pepper in a jug. Add to salad and toss until combined. Serve with olives and Lebanese bread.