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Tabouleh (Burghul And Parsley Salad)

Tabouleh (Burghul And Parsley Salad) is built on Cold Water, Spring Onions, Olive Oil, Lemon Juice, and Salt. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 cup
• 1/2 cup
• 1/4 cup
• 2 tbsp
• 1 1/2 tsp
• 1/2 tsp
• 1/4 cup
• 1/2 tsp

Method (preview)

1. 1

   Place burghul in a bowl and cover with the cold water.

2. 2

   Leave to soak for 30 minutes.

3. 3

   Drain through a fine sieve, pressing with back of a spoon to extract moisture.

4. 4

   Spread onto a cloth and leave to dry further.

5. 5

   Meanwhile, prepare parsley.

6. 6

   Wash well, shake off excess moisture and remove thick stalks.

7. 7

   Wrap in a tea towel and place in refrigerator to crisp and dry.

8. 8

   Put burghul into a mixing bowl and add spring onions.

9. 9

   Squeeze mixture with hand so that burghul absorbs onion flavour.

10. 10

    Chop parsley fairly coarsley, measure and add to burghul with mint.

11. 11

    Beat olive oil with lemon juice and stir in salt and pepper. Add to salad and toss well.

12. 12

    Peel and seed tomatoes and cut into dice. Gently stir into salad. Cover and chill for at least 1 hour before serving.

13. 13

    Serve in salad bowl lined with crisp lettuce leaves.