Buckwheat Tabouleh - A Taste of Vegetarian Book page 57
I made a burghul version of this one so it differs slightly.
Good handful of Italian parsley (I used curly)
Good handful of mint leaves
150g burghul
1 Lebanese cucumber, roughly chopped and de-seeded
2-3 ripe tomatoes, ( I used 2 large ones cut into quarters)
3 spring onions cut into 5cm lengths
Juice of 1 lemon
3 tbspns olive oil
S & P to taste
Pour boiling water over the burguhl and soak for 10 minutes. Drain & rinse under cold water. Drain again. Place the burguhl into a clean tea towel and wring out to dry. Set aside.
Place parsley and mint in the bowl and chop for just 2 sec on speed 6. Remove from bowl and set aside.
Add remaining ingredients into TM bowl and chop for 3 seconds on speed 4. Check to see if the size of the ingredients is to your liking and chop some more if not, being careful not to over process. If there are only a couple of chunky items, better to cut them by hand rather than risk turning things to mush.
Place into a serving bowl and stir through the reserved parsley/mint mixture and the burguhl.
Check seasonings again and adjust if necessary. Refrigerate until ready to serve to allow flavours to develop.
This is really nice if you like this sort of salad. I expected it to be over processed but you could still see all the bits and pieces and different colours. 5/5
