Tabbouleh
Ingredients
- 200g Bulgar wheat
- 250ml Hot vegetable stock
- 6 Fresh tomatoes (chopped)
- Bunch of Spring onions
- 1 Red onion (chopped)
- Handful of chopped parsley
- Handful of chopped fresh mint
- 1/2 Cucumber (diced)
- 1/4 teasppon of ground cumin
- 1/2 teaspoon of ground allspice
- Salt and pepper to season
- Juice of 1 lemon
- 6-8 tablespoons of extra virgin olive oil
Serves 4-6
In a large bowl place the bulgar wheat and pour the hot vegetable stock over it,
Cover with a clean cloth and leave for five mins to soak it all up.
Meanwhile, finely chop the tomatoes and onions; mix them in the bowl so the juices can be absorbed (leave for twenty mins).
Add all chopped herbs and spices, mix them through then add lemon juice, some seasoning and olive oil to taste.
(Photo and recipe by Jo Wells)
