Serves 2 as a salad or 3 potions as a side dish. Use 50/60 grms bulgar per person as an approx. guide.
Ingredients
100grms bulgur wheat
3 large plum tomatoes, chopped
1 lemon to juice
1/2 large red onion or 1 small red onion, finely chopped
1 frozen red chilli, finely chopped
parsley, chopped
fresh mint, chopped
drizzle of honey
3 tbsp olive oil (extra virgin)
Season to taste: sea salt
freshly ground 5 blend pepper
Utensils
Saucepan & lid
Small bowl
Medium/Large bowl - dependant on how much you bulgar you are cooking.
Chopping board
Knife
Spoon
Grater
Disposable glove
Method
Put 100 grms tabbouleh in a saucepan and add 5 times cold water.
Bring to the boil and then lower heat allowing the bulgar to simmer and don’t forget to add a lid at this point. It should take 12-15 minutes to cook. Just check that it is fully softened.
Whilst the bulgar is cooking you have the time to prepare the other ingredients.
Roll your lemon to soften it.
Cut your lemon in half and squeeze into a small bowl using your other hand to catch any pips.
Put the chopped tomatoes and onion in the medium/large bowl.
Wearing a disposable glove ( otherwise wash hands throughly after handling the chilli ) grate the frozen chilli. Alternatively if you prefer to use a fresh chilli then chop finely removing the seeds.
Add a few sprigs of both parsley and mint which are finely chopped.
Then once your bulgar is cooked add to the bowl and mix together well.
Dress with the olive oil and honey and mix in throughly.
Then season to taste with salt and pepper.
Notes
Perfect for vegans but you can add fresh or grilled halloumi or feta cheese keeping it vegetarian.
Alternatively for fish & meat lovers you can with add and mix in steamed, fried or grilled prawns or salmon or chicken.
Freshly made tabbouleh salad which can be served warm or cold.