Tabouli

This burghul salad is a great accompaniment to barbecued lamb.

The ingredient of Tabouli

• 135g 3 4 cup fine burghul
• 80ml 1 3 cup fresh lemon juice
• 60ml 1 4 cup olive oil
• sea salt freshly ground black pepper
• 3 ripe about 340g egg tomatoes halved deseeded finely chopped
• 1 telegraph cucumber halved lengthways deseeded cut into 1cm cubes
• 3 green shallots ends trimmed thinly sliced
• 4 cups loosely packed coarsely chopped fresh continental parsley
• 2 3 cup loosely packed coarsely chopped fresh mint

The Instruction of tabouli

• place the burghul in a medium bowl add enough cold water to cover and set aside for 1 hour to soak
• drain burghul through a fine sieve and use your hands to squeeze out any excess moisture spread burghul over a baking tray lined with paper towel and set aside for 30 minutes to dry
• combine the lemon juice and oil in a screw top jar season with sea salt flakes and pepper shake until well combined
• combine burghul tomato cucumber green shallot parsley and mint in a large serving bowl drizzle with dressing and stir to combine serve immediately

Nutritions of Tabouli

fatContent: 183 552 calories
saturatedFatContent: 10 grams fat

carbohydrateContent: 2 grams saturated fat
sugarContent: 16 grams carbohydrates
fibreContent: 3 grams sugar
proteinContent: n a
cholesterolContent: 4 grams protein
sodiumContent: n a

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