Super Tabbouleh

Name: Super Tabbouleh
Yield: 4 servings
Cuisine: British
Ingredients: 1/4 cup Dry Burghul (Cracked Wheat) *I used ‘Fine’ type; 1 cupful Flat-leaf Parsley *leaves finely chopped; 1/4 cup Mint *leaves chopped; 1 Tomato *seeds removed and cut into small cubes; 1/4 Red Onion *finely chopped; 1 tablespoon Olive Oil; 1 tablespoon Lemon Juice; Salt & Pepper; 1 can (400 g) Chickpeas *drained and rinsed; 1/2-1 Cucumber *Today I used 1/2 Continental Cucumber; 50 g Fetta Cheese *crumbled; 1/4 cup Roasted Pistachio Nuts *coarsely chopped, save some for topping; *Note: You can use Edamame Beans (Young Soy Beans) instead of Chickpeas. Other Nuts and Seeds of your choice can be used

Hiroko Liston @hirokoliston

Melbourne, Australia

A variety of packed salads are available from supermarket stores these days. The other day I saw a very attractive salad looked like Tabbouleh, but it was quite pricey. The salad inspired me to make this ‘Super Tabbouleh’. I added extra ingredients to my ‘Tabbouleh’. Why ‘Super’? Because this salad is packed with good nutrients. If you like this salad, you would enjoy my ‘Chickpeas & Barley Salad’ as well.

Hiroko Liston @hirokoliston

Saved

Ingredients

4 servings

Tabbouleh
1/4 cupDry Burghul (Cracked Wheat) *I used ‘Fine’ type
1cupful Flat-leaf Parsley *leaves finely chopped
1/4 cupMint *leaves chopped
1Tomato *seeds removed and cut into small cubes
1/4Red Onion *finely chopped
1 tablespoonOlive Oil
1 tablespoonLemon Juice
Salt & Pepper
Additional Ingredioents
1 can (400 g)Chickpeas *drained and rinsed
1/2-1Cucumber *Today I used 1/2 Continental Cucumber
50 gFetta Cheese *crumbled
1/4 cupRoasted Pistachio Nuts *coarsely chopped, save some for topping
*Note: You can use Edamame Beans (Young Soy Beans) instead of Chickpeas. Other Nuts and Seeds of your choice can be used

Saved

Steps

1

Place 1/2 cup Water and a pinch of Salt in a small saucepan, bring to the boil, add Burghul, cover with a lid and remove from heat, then stand for 20 minutes. Drain if there is excess water.
2

Place cooked Burghul, Parsley, Mint, Tomato and Onion in a bowl. Add Olive Oil and Lemon Juice, season lightly with Salt & Pepper, and mix well to combine.
3

Add additional ingredients and mix to combine. Place in a serving bowl, scatter the saved Pistachio Nuts on top, and serve.