Tabbouleh is a Levantine Vegan dish, its considered a salad, its absolutely packed full of flavour, extremely refreshing to eat, it’s a classic middle eastern dish, originally from the mountains of Syria and Lebanon this iconic dish has become the one of the most popular salads in the modern arab world, also considered an essential part of any Mezze.
I like to make my Tabbouleh very green with a higher ratio of corriander and garlic, so its full flavoured and fresh, when limes are in season i add limes to bring a Mexican feel to the salad, you can add chilli oil if it takes your fancy, here is my recipe.
Here is the nutritional information for this dish, I use MyFitnesspal and by searching the title this can be easily added to the your food diary
Photography by Frank Verbruggen
Chef Damien’s Lime TabboulehPrint Recipe
- 50g Bulgur wheat
- 100g Flat-leaf parsley, chopped
- 100g Mint, chopped
- 130g Corriander
- 200g Ripe tomatoes, deseeded and diced
- 100g Cucumber peeled, seeded and diced.
- 3 Spring onions, finely sliced
- Juice of 3 large limes
- 3 Teaspoons of garlic oil
- 3 Tablespoons of extra virgin olive oil
Rinse the bulghar wheat in a fine sieve until the water runs clear. Drain well, then transfer to a bowl. Pour over 200ml boiling water, cover with cling film and leave to soak for 30 mins or so while you prepare the rest of the ingredients.
Keeping the parsley & corriander in a bunch, roughly chop the leaves . Don’t worry about the inclusion of some of the stalks; this all adds to the overall deep flavour.
Now do the same with the mint. Put the chopped herbs in a large bowl and add the tomato and spring onion.
Thoroughly drain the bulghar, then add to herb mix, along with the lime juice, olive oil & garlic oil.
Mix thoroughly, season and serve.
Equiptment: small pan, mixing bown, spoon, medium knife, chopping board