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The Hospitality Guru (cooking) Back to Basics: Tabouli Salad

Updated on October 12, 2015

Tabouli Salad

Yield: 6-8 Portions


Burghul - 0.250 kg

Mint leaves, minced - 0.010 kg

Fresh continental parsley, finely chopped - 0.100 kg

Cucumber, medium size - 1

Bunch spring onions - 3

Tomatoes, large - 2

Tabouli Salad Dressing

Lemon Juice - 0.170 Ltr

Olive Oil - 0.170 Ltr

Salt & freshly ground Black Pepper - To Taste


Put the burghul into a bowl – cover it with water and soak for 30 minutes. Strain and squeeze out as much of the water as possible. Combine it with the parsley and mint. Skin a medium sized cucumber. Cut in half lengthwise, then into quarters. Remove the seeds and cut the cucumber into very fine dice. Trim the spring onions leaving about 25 mm of green stalk. Cut them into tiny rounds. Skin & de-seed the tomatoes. Cut the flesh into fine dice. Combine the cucumber, spring onion and tomato with the burghul mixture. Combine the dressing ingredients and fold into the salad. Chill for at least an hour before serving


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