Our balcony garden is bulging with parsley and mint. What better way to use them all up than a fresh Tabbouleh salad? Seasonal veggies in Norway are in short supply, so when I see Norwegian tomatoes and cucumbers, I grab them while I can! This dish is perfect for a sunny day; serve on its own, or with pita bread, hummus and falafel to keep with the Middle Eastern theme.
- 3/4 cup bulgur (also known as burghul or cracked wheat)
- 1 cucumber
- 12 cherry tomatoes (or 3-4 large tomatoes)
- ½ red onion (or use green scallions)
- 3 cups chopped flat-leaf parsley (or more)
- 1/3 cup chopped mint
- Juice of two lemons
- ¼ cup olive oil
- Extra virgin olive oil for drizzling
- Rinse burgher and place in a bowl. Pour enough boiling water to cover. Stir in a pinch of salt, cover with a lid and leave to soak for 15-20 minutes.
- Cut the cucumber in half lengthways, remove the seeds and cut into 1 cm cubes.
- Cut tomatoes into quarters or halves.
- In a small bowl, whisk together lemon juice and oil until dressing is smooth.
- Fluff up the bulgur and add all the ingredients.
- Season with salt and pepper and drizzle with extra virgin olive oil.
- Serve immediately or chilled.
-If you have added to much water to the bulghur, excess water can be drained through a sieve and squeeze dried with a tea towel (recommended if you’re making the salad ahead of time).
– If using regular tomatoes, squeeze any excess seeds to prevent the salad from becoming watery