Tabbouleh salad

Recipe from: 9/5/2005 12:00:00 AM

Ingredients 12
Servings 6
Time 20

Ingredients

  • 125
    ml
    bulgar
  • 1
    yellow pepper
  • 125
    ml
    hot water
  • three spring onions
  • 0.50
    cucumber
  • freshly ground pepper and salt
  • 2
    c
    parsely
  • 30
    ml
    fresh lemon juice
  • 25
    ml
    olive oil
  • 2
    Tablespoons
    thyme
  • 60
    ml
    fresh mint finely chopped
  • 25
    ml
    olive oil
 

Method

10
 
1. Cover bulgar with water and soak for 30 minutes. (Bulgar is pre-cooked and only needs to be soaked, for use in salads.) Drain and squeeze out in a clean cloth to remove all excess moisture.
2. Seed and finely chop yellow pepper. Cut tomatoes, in half and cube. Chop spring onions and cube cucumber (optional).
3. Combine peppers, tomatoes, spring onions, cucumber and parsley. Mix in bulgar. If you prefer a lot of parsley, add more.
4. To make dressing: Combine all the ingredients well and pour over salad. Cover and refrigerate for at least 1 hour, then stir through and pour into a serving bowl. Serve.
 

 

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