Tabbouleh Salad Recipe
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).