Tabbouli / Tabouli / Tabbouleh Salad (Parsley Salad)

Tabbouli / Tabouli / Tabbouleh Salad (Parsley Salad)

Time: 30 mins

Ingredients

  • 150 g fresh Italian parsley (This is about 2 bunches) or 150 g flat leaf parsley (This is about 2 bunches) or 150 g fresh parsley, finely chopped. (This is about 2 bunches)
  • 6 spring onions (About 1 bunch) or 6 green onions, finely chopped (About 1 bunch)
  • 4 large tomatoes, finely chopped
  • 3 lemons, juice of (Freshly Squeeze)
  • 5 tablespoons olive oil
  • 1 cup bulgur (Also know as bourghul in Australia which is cracked wheat) or 1 cup burghul (Also know as bourghul in Australia which is cracked wheat)
  • 1 cup water, boiled
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon salt

Directions

  • 1 Add one cup of boiled water and one cup of bourghul (bulgur) in a small bowl and mix. Place a tea towel over the bowl so the steam is unable to escape. Set aside until cool.
  • 2 Finely chop the parsley, spring onions and tomatoes and place them into your separate large salad bowl.
  • 3 Juice all the fresh lemons and pour it over the salad mixture. Add olive oil, black pepper and salt in the salad mixture. Mix well.
  • 4 Place over the cool bourghul and mix well.
  • 5 Serve.
  • 6 Refrigerate any left overs for about 2-3 days.
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