Tabbouleh is a quick and easy lunchtime meal I usually have, especially when I’m on the go. Tabbouleh is a staple food in a number of Middle Eastern and Northern African countries. It consists of finely chopped parsley, tomatoes, bulgur (cracked wheat), spring onions and seasoned with olive oil, lemon juice and salt. The strong flavours of parsley are complemented by the lemony citrus tang. It is normally served with pitta bread and hummus, or wrapped in a romaine lettuce (the healthier option!). Tabbouleh has become a popular dish.
Not only is it healthy, but it is very filling and tasty too, in addition is considered as a good detox because of the parsley. As introduced to me by a friend; Mariana, this is how I make Tabbouleh salad, as a side with pitta and hummus, the perfect lunchtime meal.
- Wash and finely chop one bunch of parsley.
- Finely chop one tomato.
- Soak 2 tablespoon bulgur in half a cup of boiling water, for 15 minutes, or until the bulgur is softened.
- Finely chop spring onion (optional)
Mix the parsley, tomatoes, bulgur and spring onion (optional).
- The juice of half an lemon/lime.
- One tablespoon of extra virgin olive oil.
- Salt to taste.
Enjoy your home made tabbouleh 🙂