Ingredients
200g bulgar wheat
1¼ cups cold water
¼ cup olive oil
500g ripe tomatoes
diced
1 large bunch flat-leaf parsley
coarsely chopped
1 red capsicum
diced
2 tbsp fresh mint
chopped roughly
salt and pepper
to taste
Allergy Advice
Contains Gluten
Equipment
- 1 mixing bowl
Instructions
- Pour the bulgar wheat into a mixing bowl and add the water and oil. Mix through and set aside for half an hour so the wheat can begin to absorb the liquid and begin to soften.
- Add the chopped tomoatoes. Mix through and refrigerate for 2 hours.
- Just before serving, add the chopped parsley and mint and mix through. Taste and season as necessary.
Notes
Tip
This salad just gets better and better as it absorbs the different flavours – there are many salads that are better the day after!
Tip
Yes, you can find recipes for tabouleh with all sorts of wild ingredients but sticking with the essentials will give you the real-deal tabouleh
Storage
Store in an airtight container in the refrigerator. The flavor often improves the next day.
