Saturday, May 29, 2010

Tabouleh Recipe


This Tabouleh recipe serves 4

3 cups of finely chopped flat leaf parsley
1/2 cup of finely chopped mint
4 or 5 finely chopped spring onions ( with the green parts )
4 tomatoes medium size chopped into small cubes
100g of fine burghul
1/2 cup lemon juice
4 tbs olive oil
Salt and Pepper

** Important **

When using fresh vegetables and herbs, make sure they are washed thoroughly and drained.


For the ultimate Tabouleh dish, follow these simple instructions:

Soak the burghul in cold water for 1/2 an hour then drain. Mix all the ingredients together, taste and adjust seasoning if needed. Serve with lettuce leaves .