Brazilian recipe
Tabbouleh Salad
A refreshing and vibrant salad, tabbouleh is celebrated for its generous use of fresh herbs and fine grain, making it the perfect side dish.
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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, chopped
Mint, finely chopped
Parsley, finely chopped
3 tablespoons lemon juice
2 tablespoons extra virgin olive oil
Salt, to taste
Black pepper, to taste
1/4 teaspoon nutmeg
200g tomatoes, deseeded and diced
1 onion, finely diced
2 cucumbers, diced
1 bunch flat-leaf parsley, chopped
Mint, finely chopped
Parsley, finely chopped
3 tablespoons lemon juice
2 tablespoons extra virgin olive oil
Salt, to taste
Black pepper, to taste
1/4 teaspoon nutmeg
Where to find ingredients
Find bulgur wheat in the health food or international aisle of major supermarkets like Countdown or New World. Fresh herbs and seasonal produce are best sourced from local greengrocers or weekend farmers' markets.
Preparation method
- Place the bulgur wheat in a mixing bowl.
- Cover with water and leave to soak for 2 hours to hydrate.
- Rinse the bulgur wheat thoroughly under cold running water.
- Drain well using a fine-mesh sieve.
- Squeeze the bulgur firmly with your hands to remove any excess moisture.
- Rinse the diced onion under cold water and drain well.
- Combine the bulgur, onion, and all other ingredients in a large bowl.
- Keep the tomatoes separate until the final step.
- Cover the container and refrigerate for at least 8 hours.
- Gently fold in the diced tomatoes just before serving.
Observations
This recipe strikes a harmonious balance between the chewy texture of bulgur wheat and the bright, crisp notes of fresh vegetables and aromatic herbs. Giving the salad plenty of time to rest in the fridge is the secret to allowing the flavours to fully meld together before serving.
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