Tabouli
This recipe is one I improvised, drawing on a bunch of different sources, notably Closer magazine
Ingredients
- 200g bulgar wheat
- 150g fresh parsley, roughly chopped
- 75g fresh mint, roughly chopped
- 2 tomatoes
- 1.5 lemons
- 1 red onion
- 2 tablespoons of olive oil
- 1 vegetable stock cube
- Salt and pepper
- a handful of pine nuts (optional)
Method
Soak the wheat in about 400mL of water, seasoned with a crumbled stock cube. It will need to soak for somewhere between 30 minutes and an hour, so use this opportunity to make some houmous, falafels, minted lamb chops or whatever as an accompaniment.
Finely dice 1.5 tomatoes, cutting the other half tomato into wedges to use as a garnish. Finely dice the red onion, saving a few rings to use as a garnish. Cut 0.25 of a lemon into wedges, again for a garnish and juice the rest.
When the wheat is softened, drain off the liquid and mix the diced vegetables, herbs, pine nuts, herbs, oil and lemon juice in. Season with salt and pepper. Allow ten minutes to mingle before serving.
Hummous
Ingredients
- 250g boiled (and cooled) chick peas
- 75g vegetable oil
- 50g lemon juice
- 50g brine (this can be obtained from a tin of "cooked chickpeas in brine"! Alternatively, just mix some salt and water)
- 50g Tahini (pulped roasted seseme seeds)
- 1 small clove of garlic
Method
Blend all ingredients in an electric blender. Done.
Variations
Try adding a roasted red pepper, a little corriander and a little cumin. If you're feeling dangerous, add a little chilli too.