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tabbouleh {bulgur wheat & parsley}

December 8, 2011

Like many other bloggers (and foodies, and mums, and well, most people at the moment), I have been scheming Christmas dinner ideas. But with this hot weather and blazing sun, I am definitely not dreaming of potato salads or cheesy side dishes like those on the other side of the blog world. This Christmas calls for something light.

Like tabbouleh. Fresh, filling and packed with mint, parsley, tomatoes and lemon, tabbouleh is a top choice of mine and a true summer dish. It is most perfect wrapped up in a homemade tortilla, alongside shredded chicken and freshly blended hummus, but it does work just as well served with sliced turkey and cranberry sauce. Oh and of course, the colours give it the festive feel!

The bulgar wheat can take a wee while to soften. Just be patient. (And if you really aren’t patient, couscous actually works pretty darn well..) Don’t skimp on the olive oil. I definitely had to add the full amount as it was too dry with less. Be generous with salt and pepper, and enjoy.

Tabbouleh

Ingredients

1 cup vegetable stock
1 cup bulgur wheat
1/4 cup olive oil
Zest and juice from a lemon
2 tomatoes, seeded and chopped
1 spring onion, chopped, including the greens (I used red spring onion which added colour – just use what’s in your garden :P)
2 cups parsley, chopped
1/2 cup fresh mint leaves, chopped

Method

1 Place the bulgur in a medium sized bowl. Bring the stock or water and to a boil and pour over the bulgur. Let sit for 30 minutes to an hour until water is absorbed and grains are soft but with a bite.

2 In a large bowl, add the remaining ingredients and mix to combine.

3 Taste the tabbouleh, and add more salt, olive oil or more lemon juice to taste. Let marinate for at least 30 minutes before serving. Will keep chilled for several days so can be made in advance for Christmas dinner.

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