Tabouli

This burghul salad is a great accompaniment to barbecued lamb.

Recipe «Tabouli» presented in category Recipes / Vegetarian, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 135g fine burghul, 80ml fresh lemon juice, 60ml olive oil, Sea salt & freshly ground black pepper, 3 ripe egg tomatoes, halved, deseeded, finely chopped , 1 telegraph cucumber, halved lengthways, deseeded, cut into 1cm cubes, 3 green shallots, ends trimmed, thinly sliced, 4 cups loosely packed coarsely chopped fresh continental parsley , 2/3 cup loosely packed coarsely chopped fresh mint.

Ingredients:

• 135g fine burghul 
• 80ml fresh lemon juice 
• 60ml olive oil 
• Sea salt & freshly ground black pepper 
• 3 ripe egg tomatoes, halved, deseeded, finely chopped 
• 1 telegraph cucumber, halved lengthways, deseeded, cut into 1cm cubes 
• 3 green shallots, ends trimmed, thinly sliced 
• 4 cups loosely packed coarsely chopped fresh continental parsley 
• 2/3 cup loosely packed coarsely chopped fresh mint 

Instructions

1. Place the burghul in a medium bowl. Add enough cold water to cover and set aside for 1 hour to soak.
2. Drain burghul through a fine sieve and use your hands to squeeze out any excess moisture. Spread burghul over a baking tray lined with paper towel and set aside for 30 minutes to dry.
3. Combine the lemon juice and oil in a screw-top jar. Season with sea salt flakes and pepper. Shake until well combined.
4. Combine burghul, tomato, cucumber, green shallot, parsley and mint in a large serving bowl. Drizzle with dressing and stir to combine. Serve immediately.