Tabbouleh is a Levantine Arab salad traditionally made of bulgur, traditionally served as part of a mezze in the Arab world. Later adopted by Cypriots, variations of it are made by Turks and Armenians, and it has now fast gaining popularity in the Western world as healthy ethnic food. The fresh minty lemony flavours were always a hit with me, but I love the dish even more since it serves as a lovely back up food option. Make it once and chuck it into the fridge, and then its there safe to count on for next 5 – 6 days!
1 cup bulgur, 1 cup finely chopped parsley, ½ cup finely chopped mint, handful of sweet corn kernels, 9 – 10 halved olives, ½ finely chopped red onion, 1 de-seeded chopped tomato, ½ finely chopped red pepper, black pepper powder and salt to taste, juice of 1 lemon, ½ tablespoon vegetable stock powder
- Boil 1 ½ cup of water and add the vegetable stock powder to it. Add the bulgur to it and turn down the heat to allow the mix to shimmer. Shimmer for 5 minutes and then turn off the flame. Allow to stand for 5 minutes. Pour off the excess fluid and fluff the bulgur.
- Transfer this of a large mixing bowl and add all the remaining ingredients. Mix well with a light hand.
- Serve cold
Try a tip
The above recipe is for a traditional tabbouleh. For the more adventurous, try adding some chilli flakes, sweet cheese, cashew nuts or sunflower seeds along with zest of 1 lemon for a more exciting taste. Additionally, even ½ tablespoon of green pesto works wonders for this recipe.