Brazilian recipe
Tabbouleh Salad (Tabule)
This vibrant, refreshing salad relies on the perfect balance of zesty herbs and nutritious grains, making it an ideal accompaniment for a summer spread.
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Ingredients
45g bulgur wheat
200g tomatoes, deseeded and diced
1 onion, finely diced
2 cucumbers, diced
1 bunch flat-leaf parsley, finely chopped
Fresh mint, chopped
Fresh parsley, chopped
3 tbsp lemon juice
2 tbsp extra virgin olive oil
Salt to taste
Black pepper to taste
1/4 tsp nutmeg
200g tomatoes, deseeded and diced
1 onion, finely diced
2 cucumbers, diced
1 bunch flat-leaf parsley, finely chopped
Fresh mint, chopped
Fresh parsley, chopped
3 tbsp lemon juice
2 tbsp extra virgin olive oil
Salt to taste
Black pepper to taste
1/4 tsp nutmeg
Where to find ingredients
You can find bulgur wheat in the international or health food aisles of most large Irish supermarkets. Fresh herbs, cucumbers, and lemons are readily available in the produce section of any local shop or market.
Preparation method
- Place the bulgur wheat into a mixing bowl.
- Cover with water and let it soak to hydrate for 2 hours.
- Rinse the wheat thoroughly under cold running water.
- Drain well using a fine-mesh sieve.
- Squeeze the wheat with your hands to remove as much moisture as possible.
- Rinse the diced onion under cold water and drain well to mellow the flavour.
- Combine the prepared wheat, onion, and all other ingredients in a large bowl.
- Set the tomatoes aside to add only at the very end.
- Cover the bowl and chill in the refrigerator for at least 8 hours.
- Gently fold in the diced tomatoes just before serving.
Observations
This recipe expertly marries the chewy texture of cracked wheat with the crisp brightness of fresh vegetables and aromatic herbs. Giving the salad ample time to rest in the fridge is the secret to ensuring the flavours meld into a harmonious and refreshing dish.
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