Tabbouleh

Recipe from: 12/20/2000 12:00:00 AM
Ingredients 14
Servings 6
Time

Ingredients

  • 175
    g
    fine bulgur (cracked wheat)
  • 6
    medium tomatoes, chopped
  • 1
    small cucumber, chopped
  • 15
    ml
    wholegrain mustard
  • 2
    ml
    paprika
  • 5
    ml
    honey
  • 15
    ml
    vinegar
  • 60
    ml
    olive oil
  • 10
    ml
    onion flakes, reconstituted in warm water and drained
  • 5
    ml
    dried parsley
  • 1
    ml
    lemon pepper
  • salt to taste
  • 4
    spring onions, thinly sliced, to garnish
  • lemon wedges to serve
 

Method

 
Soak bulgur for 15 minutes in enough cold water to cover by 5 mm. It will double in volume and should be light and fluffy when broken up with a fork. If you've added too much water, simply pour off the excess. Add chopped tomatoes and cucumber. In a separate bowl, mix mustard, paprika and honey to a smooth paste. Slowly add vinegar and olive oil, stirring constantly. Stir in the reconstituted onion flakes parsley and lemon pepper. Stir into bulgur mixture. Add salt, garnish with spring onion and lemon wedges and serve.
 

Read more on: starch
 

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