Tabbouli
This is one of my favorite salads
Recipe Posted on 1st January, 2005
Recipe Source: This recipe comes from a cookbook called Best Loved Recipes From Charmaine Solomon published in 1983. I picked this book up from a second hand shop in Tasmania, and I think it's one of the better cookbooks she's published; and she's published many.
This recipe makes a fair bit of tabbouli and once you add the dressing it won't keep. If you don't need it all that day, just put the extra aside without any dressing on it in a container with a tight fitting lid in the fridge. Put the dressing in a separate jar in the fridge. This way the extra tabbouli will keep for several days. When you need it, just add the dressing, mix well and serve.
Serves 6-8
Ingredients
1 cup burghul (dried cracked wheat)
½ cup finely chopped mint leaves
4 cups finely chopped parsley (I use flat-leaf continental parsley, but curley leaf would probably be fine)
6-8 spring onions (scallions), sliced finely
4 firm ripe tomatoes, finely diced
½ cup (4 fl oz) extra virgin olive oil
¾ cup (6 fl oz) strained lemon juice
1 teaspoon salt, or to taste
1 or 2 crushed garlic cloves, optional
Method
Rinse and soak the burghul either all day, or over night. It's ready when it's soft all the way through and there's no hard bit in the centre of each grain. When it's ready, drain the burghul well and then squeeze out the extra liquid by putting it in a fine strainer and pressing out the remaining liquid with your hand.
To make the salad combine the burghul, mint, parsley, spring onions and tomatoes in a large bowl and mix well. To make the dressing, in a separate jar combine the oil, lemon juice, salt and garlic (if used), put the lid on and shake well. Taste and adjust seasoning if necessary.
When you're ready to serve, pour the dressing over the salad and mix well.
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