I eat Middle Eastern Tabbouleh salad as a light meal in itself, but you can enjoy it as a side dish or even as part of a meze with dips and pitta bread for example.
This is my mum’s recipe-she even made the dish you see here and it was made with love (can you tell?) and veers towards a classic tabbouleh style dish although she’s not a fan of tomatoes in there so these are omitted here. Mum also likes to play around with ingredients and informed me recently that she prefers this salad packed with diced apple, walnuts and a scattering of raisins added to the mix. Purists look away now!
Seriously though, this sumptuous salad is packed full of flavour with its zesty fresh herbs of mint and flat parsley and the result is one heck of a textured, vibrant, healthy dish you’ll make time and time again.
Vegan, easy to rustle up with lots of bite, let me know if you try it, won’t you?!
- 1/2 cup extra fine bulgur wheat (I like Waitrose’ own brand)
- 2 bunches parsley, washed, finely chopped
- 1 bunch of fresh mint leaves, washed, finely chopped
- 1 white onion, finely chopped
- 2 medium sized pomegranates, peeled and de-seeded
- lashings of Extra Virgin Olive Oil (I like Greek olive oil)
- Juice of a lemon
- Sea salt
- Freshly ground pepper
Cover the bulgur wheat in a bowl with boiling water and a plate on top (as you might ‘cook’ couscous). The water is absorbed by the bulgur wheat quickly. Set aside.
Add the chopped herbs, onions, pomegranate ‘jewels’ into a bowl. Once the bulgur wheat has cooled, add that too. Pour over the olive oil, add the lemon juice and season with the salt and pepper, and serve.
My favourite salad of all time.