Recipe: You Say Tabouli and I Say Tabbouleh….Lets call the whole thing yum!

Summary: Tabouli or Tabbouleh is the best! It’s great in or on pretty much everything and we love it. So much so, that we made a triple batch of this recently. Mummy Ask and I had a big batch cooking day where we made all sorts of vegetarian delights to distribute around the family. Since we were making this in large quantities, we saved on labour by using food processor, it’s not the traditional way but it is quick! We also used cherry tomatoes because we like them more and garlic olive oil too. And that’s the thing, you can make this your very own and tweak it to your tastes….

Ingredients

• 1 ½ lemons, juiced
• 2 tblsp fine burghul/bulgar wheat (try the health food isle of the supermarket)
• 1 bunch fresh, flat-leaf parsley
• 1 handful mint leaves
• 130g cherry tomatoes, quartered
• 4 spring onions, green & white parts
• 1-5 tsp garlic olive oil
• Salt and pepper

Instructions

1. Add the burghul to a small bowl and add the lemon juice. You should have enough lemon juice to cover the burghul. Set aside to soften and soak for 40 minutes.
2. I use a food processor to slice up my parsley, mint and spring onions but you can always use a knife. I like to process the herbs in smallish batches, pulsing until chopped and tipping them out into a bowl before moving onto the next batch.
3. Combine the parsley, mint and spring onion, softened burghul and tomato in a bowl. Season to taste with salt and pepper. Add the olive oil a little at a time and mix with your hands, adding oil until you reach your desired state.

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