Made tabbouleh a couple of times lately, read the Guardian "prefect" article, but obvo didn't go for all the extra fancy messing.
There was bulgar wheat in Lidl ages ago that I bought cheap and never used, saw some tabbouleh on the telly , thought it looked nice so went for it.
Basically very simple:
Cook bulgar wheat in 2 x salted boing water for about 7-10 minutes, let cool
Chop enormous amounts of parsley (flat leaf, but I've used either) - at least three times the amount of wheat, but I've used less when that's all I have.
Chop a good handful of mint - plenty of others herbs will go (dill, tarragon, fennel fronds etc)
Slice a couple of spring onions and (preferably very ripe) tomatoes
In the proper recipe there is a list of spices - I just use ras al hanout
Lemon juice and salt to taste
Mix all together, the only time consuming bit is the herb chopping, but I guess you could use a machine...
excellent summer lunch at work
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