There has been a hot spell about a week ago, which made me try this salad-type dish as it doesn't require much cooking. Tabouleh (there seems to be quite some leeway for the spelling) also features the wonderful combination of parsley and lemon. Any leftovers make for some great next-day office lunch.

Tabouleh (Parsley Salad)

Source: lecker June 2009 No.6


150 g bulgur
sea salt
4 tomatoes
1 bunch flat-leaved parsley
juice of 1 lemon
pinch of cummin
2 Tbsp good-quality olive oil


Simmer bulgur for 10 minutes in 400 ml salt water. (or according to packet instructions) Wash and dice tomatoes. Wash and mince parsley. Mix lemon juice, salt, pepper, cummin and olive oil.

Drain bulgur and rinse with cold water. Drain well. Stir bulgur (to fluff it up) and mix in tomatoes, parsley and vinaigrette. Set aside for at least one hour.


MyKitchenInHalfCups said...

LOVE tabouleh however you spell it and even love it with some variations in additions. Great stuff. I try to make it so I can enjoy it for several days.

Elle said...

I'd forgotten what a great summer dish this is...must make some soon...with extra for lunches.