I know I know I have been so irregular with my posts but there were all legit reasons, I swear!! I have been unwell the past week, have had family visiting from around the world and when all else is fine, work is absolutely cray!! On a positive note though, I got promoted! Yay! So all is not lost haha.
Anyhow when I had guests over I was cooking a lot so I had the opportunity to actually take pictures but could not find a moment to sit and write about it. Since the hubs gifted me a lot of things last month on my birthday and a hamper of exotic spice so was one of them I’ve been cooking a lot of Mediterranean lately. Lots of Lebanese, Moroccan and Greek food which craves lots of citrus and thus a beautiful marriage of flavours makes this terrible terrible summer just that little bit more bearable.
Along with most of the Lebanese dishes I make, I serve Tabbouleh. Tabbouleh is a vegetarian dish, mostly served as a side salad is made with bulgur wheat, tomatoes, parsley, mint, onion, olive oil, lemon juice and salt. This is best served cold. You can also make Tabbouleh with cous cous or quinoa if you can’t find bulgur.
Bulgur wheat – 100 gm
Onions – 1 chopped
Tomatoes – 1 chopped
Parsley – handful, chopped finely
Fresh mint – handful, chopped finely
Extra Virgin Olive oil – 2tbsp
Lemon juice – of 1 lemon
Salt and pepper
Get the bulgur wheat into a large bowl. Pour over boiling water into this bowl with measurement as per instructions on the packet. Cover with a lid and let sit for about twenty minutes.
In another bowl, add chopped onions and tomatoes, fresh mint and parsley, and olive oil. Now take the lid off the bulgur. You will see that the grains have turned fluffy and soft. Mix this in with the chopped tomatoes and onions. Season with salt and pepper and mix well.
Put this in the fridge until you’re ready to serve. Just before serving, put in the juice of a whole lemon, about two tablespoons.
Serve Tabbouleh alongside meat or roasted veggies.