Recipe: Fragrant tabouleh with mixed vegetables [vegan]
Tabouleh is a North African/Middle Eastern dish consisting mostly of parsley and bulgar wheat—a near relative of cous-cous—it makes a great side dish or salad. Today I'm preparing it as a simple but delicious vegan supper with mixed vegetables, scented with lemon juice. You can use any plausibly Mediterranean veg for this recipe, I just used what I had lying around.
The Recipe:
Ingredients:
100g bulgar wheat
1 x bunch of flat leafed parsley
1 x red pepper, finely chopped
1 x onion, finely chopped
1 x carrot, finely chopped
1 x stick of celery finely chopped
1 x plum tomatoes, deseeded and chopped
The zest and juice of a lemon.
2 x tbsp good olive oil
Method:
1. The bulgar wheat wants soaking in luke-warm water for 15 mins before it can be used.
2. Meanwhile, sweat all of the vegetables, except the tomatoes, in a pan with a little olive oil until soft.
3. Strain the bulgar wheat, then in a large bowl, combine the wheat, sweated veg, tomatoes, lemon juice and zest. A couple of tablespoons of really good extra virgin olive oil will lubricate it and stop things from sticking together.
4. Taste and check for seasoning.
Tip: although this is how I enjoyed the recipe last night, it also works brilliantly if you add a handful of sultanas at the last minute for a touch of sweetness.
