Tabbouleh

Name: Tabbouleh
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 175.00 g bulgar wheat; 2.00 tomatoes finely chopped; 0.00 cucumber diced; 1.00 red onion finely chopped; 2.00 celery stalks and leaves, chopped; 2.00 garlic cloves, crushed; 1.00 fresh parsley bunch, chopped; 45.00 ml fresh mint finely chopped; rocket chopped; 100.00 ml fresh chillies 573; 60.00 ml lemon juice; salt and freshly ground black pepper to taste

4 servings

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Starch

By Food24 November 03 2009

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Ingredients (12)

175.00 g	bulgar wheat
2.00	tomatoes — finely chopped
0.00	cucumber — diced
1.00	red onion — finely chopped
2.00	celery — stalks and leaves, chopped
2.00	garlic — cloves, crushed
1.00	fresh parsley — bunch, chopped
45.00 ml	fresh mint — finely chopped
	rocket — chopped
100.00 ml	fresh chillies — 573
60.00 ml	lemon juice
	salt and freshly ground black pepper — to taste

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Method:

Pour boiling water over the pearl wheat and soak for about 2 hours. Drain and cook in unsalted water until just tender. Drain well and chill. Add the remaining ingredients (use 1 bunch spring onions instead of the red onion, if desired) and mix with a fork. Leave for about 30 minutes for the flavours to develop.
Serves about 4.