Fresh Tabbouleh Salad
Equipment
- 1 Saucepan and lid
- 1 Large Bowl
Ingredients
- 50 g Bulgur wheat
- 50 g Flat leaf parsley
- 50 g Mint
- 200 g Cherry tomatoes
- 3 Spring onion
- 70 g Pomegranate
- 1 Lemon
- 3 tbsp Olive oil
- Salt and Pepper
Instructions
Prepare the herbs & vegetables
- Chop the parsley and mint. Also chop the tomatoes and spring onions. Put all in a large bowl.
Prepare the wheat
- Put the bulgur wheat in a sieve and rinse with cold water. Pour 200 ml water into a saucepan and bring to the boil, then add the bulgur wheat
- Cover with a lid and simmer for 15 minutes, leave to stand for 10 minutes before you can use it.
Finalise the Tabbouleh salad
- Drain the bulgur wheat and add to the herbs & vegetables. Add the lemon juice and olive oil.
- And lastly add the pomegranate and mix well.
Video
Nutrition
How to serve
In Iraq it is usually served as part of meze. This is a selection of small dishes served as an appetiser. A meze is a collection of dishes that can be hot or cold, spicy or savoury.
Fresh Tabbouleh salad is often served with small romaine lettuce leaves. Where you simple fill a leaf with the Tabbouleh salad and eat by hand.
Which mint to use in Tabbouleh Salad
Mint is a lovely herb to grow at home but try to confine it to a plant pot – as it will grow everywhere given half a chance.
When you buy fresh mint in supermarkets it will probably be a popular one like peppermint. Which will add authentic original flavour to your salad.
However…. you can significantly change the flavour by using different types of mint.
For example why not try Apple Mint or Orange mint.
More details in our guide on how to grow mint at home
Iraq Cuisine
The cuisine in Iraq is fascinating and lovely. According to Wikipedia the recipes go back over 10,000 years.
There are some delicious dishes, as well as stews and dips. But it’s the Tabbouleh salad that really appealed to me.
I originally found this recipe when researching recipes in the Iraq (as part of the country recipe challenge).
The beauty of this recipe is that is really unusual and very healthy. In addition it’s really easy to change the flavour by varying the type of mint you use (see below)
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The country recipe challenge.
This recipe is part of my country recipe challenge, where I am trying to find 1 recipe from each country in the world.
The easiest way to keep updated is to follow me on either my Instagram or Facebook page
Have you made the recipe?
Would love to hear what you thought of it
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