Tabouli
Tabouli!
There’s an entertaining story about the origin of Tabouli here. I’m a bit dubious as to its authenticity and credibility, hard to imagine Caesar and Cleopatra fighting over the name of a salad, but hey, it’s interesting nonetheless.
Also, did you know that: parsley contains three times as much vitamin C as oranges, twice as much iron as spinach, is rich in vitamin A and also contains folate, potassium and calcium. That means, not only does Tabouli taste great, but its good for you too!
Tabouli
Ingredients: 1 cup Burghul wheat, 1 cup water, 1 small red onion, ˝ tsp salt, 4 cups chopped flat-leaf (Italian) parsley, 2 tbsp chopped mint leaves, juice of 2 lemons, ˝ cup olive oil, 2 small ripe tomatoes diced, salt and pepper
Steps: Put the burghul in a bowl and cover with 1 cup cold water. Cover and leave to stand for a few hours or overnight (recommended), so that the burghul absorbs the water. Stir through a couple of times.
Chop the onion finely then place in a small bowl, cover with cold water and sprinkle with salt. Leave to stand for 20minutes or so before draining the water and chopping finely.
Drain the burghul through a fine sieve to extract any water. Then mix together the burghul, parsley, mint, onion, lemon juice and oil. Season with salt and pepper and mix well. Mix the tomatoes through just prior to serving. (Otherwise they tend to get a bit soggy)
Serves 4
