Tabbouleh

Name: Tabbouleh
Yield: 4 servings
Cuisine: British
Ingredients: 1/2 cup Burghul (Cracked Wheat) *I used ‘fine’ type; 1 cup Water; 1 bunch Flat-leaf Parsley *leaves finely chopped, about 2 cups; 1/2 cup Mint *leaves chopped; 2-3 Tomatoes *seeds removed and cut into small pieces; 1/2 Red Onion *finely chopped; 2 tablespoons Olive Oil; 2-3 tablespoons Lemon Juice; 1/3-1/2 teaspoon Salt; Pepper

Hiroko Liston @hirokoliston

Melbourne, Australia

I often come across unfamiliar food in Melbourne where I live. It was a long time ago, I ate a very green salad in a small cafeteria, and I don’t remember where it was. Everything was chopped up finely and mixed with tiny grains, smelled very strong like celery leaves which I hated then. The salad tasted quite simple. ‘What is this? Celery leaf salad?’, I wondered. One mouthful was enough for me to swallow at that time.

Many years later, I know it is called ‘Tabbouleh’ and it is a salad made of finely chopped Parsley and Mint, NOT Celery leaves. And now it is one of my favourite salads. How amazing! However, when I make it, I use less green (especially less Mint).

Hiroko Liston @hirokoliston

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Ingredients

4 servings

1/2 cupBurghul (Cracked Wheat) *I used ‘fine’ type
1 cupWater
1 bunchFlat-leaf Parsley *leaves finely chopped, about 2 cups
1/2 cupMint *leaves chopped
2-3Tomatoes *seeds removed and cut into small pieces
1/2Red Onion *finely chopped
2 tablespoonsOlive Oil
2-3 tablespoonsLemon Juice
1/3-1/2 teaspoonSalt
Pepper

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Steps

1

Place 1 cup Water and 1 pinch of Salt in a 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, finely chopped Parsley, Mint, Tomato and Onion in a bowl.
3

Add Olive Oil and Lemon Juice, season with Salt & Pepper, and mix well to combine.