Tabbouleh Salad RecipeA fresh Middle Eastern side dish from Gordon Ramsay's World Kitchen. A colourful bulgur wheat salad teeming with freshly chopped herbs, tomatoes and green onions. This salad is best mixed when you are about to serve it, as the lemon juice will discolour the herbs with time. Serve the dish as a meze or accompaniment to fish and meat dishes.
Scant 1/2 cup bulgur wheat*
9 oz. ripe plum tomatoes
Juice of 1 small lemon, or to taste
3 tbsp extra virgin olive oil
Sea salt and black pepper
3 green onions, trimmed
Bunch of Italian parsley, about 2-3/4 oz.
Bunch of mint, about 2-3/4 oz.
Seeds from 1/2 small pomegranate, to garnish (optional)
* Traditional tabbouleh recipes use fine ground bulgur wheat, which is available at delis and Middle Eastern grocers if you would prefer to use it.
Step 1: Put the bulgur wheat into a bowl, pour on boiling water to cover generously, then cover the bowl with plastic wrap and let the grains swell for 10 minutes. Tip the bulgur wheat into a fine strainer and drain very thoroughly, then return to the bowl.
Step 2: Finely dice the tomatoes and add to the bulgur wheat, along with the lemon juice, extra virgin olive oil, and some salt and pepper. Mix well, using a fork, and then let the bulgur soak up the juices and soften a little more. Taste and adjust the seasoning.
Step 3: Meanwhile, mince the green onions and roughly shred the parsley and mint leaves with a sharp knife. When you are ready to serve, fold the herbs through the bulgur wheat and garnish with a scattering of pomegranate seeds, if you wish.
Reprinted with permission from Gordon Ramsay’s World Kitchen (2010 Key Porter).