Wednesday 9 January 2013

Taboulleh or Herb & Cracked Wheat Salad

A family favourite, we often use couscous which is widely available in French supermarkets.  Make this salad as far in advance as possible ie first thing in the morning or even the night before to allow all the flavours to develop.

125g couscous or burghul wheat
Juice of 2 lemons
4tbsp olive oil
2 large bunches of parsley
1 large bunch of mint
6 spring onions or 1 small mild onion
3 tomatoes

Cook the burghul wheat according to instructions (ours is simmer in plenty of salted water for 10 minutes then drain).  If using couscous, place in a large serving dish with a tight fitting lid and cover with the same volume of boiling water.  Cover and leave to swell for 10 minutes or more.

Finely chop the remaining ingredients. Add these to the couscous or the burghul wheat when it has stopped steaming, together with the lemon juice and olive oil.  Mix well, season to taste, then leave in the fridge if not using for a few hours for the flavours to develop.  Take out of the fridge about 30 minutes before serving.  Taboulleh is great with fish or barbequed meat.

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