Tabbouleh
photo by Leggy Peggy
- Ready In:
- 10mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 125 g cracked wheat
- 1 cup fresh parsley, finely chopped
- 4 spring onions, finely chopped
- 250 g tomatoes
- 1⁄3 cup of fresh mint, finely chopped
- 1 onion, finely chopped
- 1⁄3 cup lemon juice
- 1⁄3 cup extra virgin olive oil, preferably
- 1 pinch chili powder
directions
- Soak wheat in cold water for a couple of hours.
- Drain and rinse well.with cold water.
- Dry thoroughly. I use paper towels to pat as dry as possible.
- Mix all ingredients together.
- Refrigerate until required.
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Reviews
-
We love Tabbouleh in our family. I could eat it everyday! Followed the written recipe and it worked out fabulously. I don't normally use mint in our tabbouleh recipe, but it gave the salad a really refreshing taste, I used freshly grown mint from the garden. I double the serving, so I could have plenty more for lunch tomorrow. Thank you Kiwi Kathy
RECIPE SUBMITTED BY
Kiwi Kathy
New Zealand
Based in Whangarei NZ. My favourite recipe book is by a two NZers, Alison and Simon Holst Meals without Meat. This book is my all time stand by for healthy inexpensive meals. I wouldn't be without it. I love cooking and look forward to preparing meals each evening.