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Lime tabbouleh

This recipe used HFW's "tabula kisir" recipe as a starting point, but I adapted it to approximate a nice tabbouleh I've had in the good lebanese place. As usual, I make no claims to authenticity - but in my opinion there shouldn't be too much wheat (or else it comes across like a boring old couscous), and it should have a nice acid tang - in my version the lime does that really nicely. I didn't have any tomatoes in the house but you could easily add a single diced tomato too. Serves 2, takes about half an hour in total.

  • 1 small handful bulgar wheat
  • 1 spring onion
  • 1 generous handful parsley
  • 1 lime
  • 1 small handful chopped walnut pieces
  • 1 tsp chilli flakes
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1 tbsp tomato puree
  • 2 tbsp olive oil

Put the bulgar wheat into a large bowl (it will look like not very much!), and add just enough boiling water to cover. Put a plate over the top and leave it to steam for 20 minutes. Meanwhile, there are a few other bits you can prepare in parallel:

Wash the spring onion and the parsley and put them to one side.

Put a dry frying pan on a hot hob, and add the walnuts. Toss them around in the pan occasionally until they smell nice and toasty. Then turn off the heat and put them to one side.

Also make up the dressing. Juice the lime into a small dish or glass. Then add the chilli flakes, cumin, paprika, and tomato puree, and whisk it up with a fork. Then add the olive oil and whisk it up again. Finally mix the dressing in with the bulgar wheat, and if it hasn't already cooled completely then leave it a little while more.

Chop the spring onion finely, and the parsley too. Add them to the bulgar wheat, and add the walnuts too. It's also nice to add a little bit of peel from the lime. Mix it all around, and leave it at least a few minutes for the flavours to mix together.

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