• 200gm fine cracked wheat or burghul
  • 75gm salad onion, chopped
  • salt and pepper, to taste
  • 65gm parsley, chopped, placed in a clean chux, rinsed until the water is clear and squeezed dry
  • 1 punnet Freshzest Mint, chopped
  • 120ml olive oil
  • 120ml lemon juice
  • 3 tomatoes, skinned, seeded and cubed coarsely
  • 1 tablespoon cumin seed, roasted and ground

Tabbouleh.

  1. Soak burghul for 1 hour in enough water to cover it. Drain in a sieve. Squeeze between the hands to remove water and lay on clean towel to dry out.
  2. Mix cracked wheat with salad onion and season. Add chopped parsley and mint, olive oil and lemon juice. Mix together and add tomato.
  3. Adjust seasoning and add lemon juice to taste. Sprinkle with a pinch of freshly roasted and ground cumin seed.
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