Growing up, my mum used to make tabouli all the time for picnics and barbecues. The suburb where I grew up was all white bread and vegemite so this salad was an exotic addition.
Mum had to get burghul, the cracked wheat that is a key ingredient in this Middle Eastern salad, from our local health food as the supermarkets didn’t sell it and the most exotic international cuisine in my ‘hood at the time was pizza.
‘I can remember when the first Pizza Hut came here and that was exotic,’ mum said.
Thankfully, Sydney’s suburbs are much more multicultural and dishes like tabouli are mainstream.
This salad is now so mainstream that even Miss8, who won’t touch a tomato, fought tooth and nail to have a third helping of tabouli.
The Hungry Dad is a bit in love with Middle Eastern fare and loves nothing more than a meal of falafel, hommous and tabouli.
We grow parsley in our garden and tend to make tabouli when the parsley gets out of control.
1 cup burghul
3 small vine-ripened tomatoes, seeds removed, finely diced
1 bunch flat leaf parsley, finely chopped
½ red onion, finely diced
2 tablespoons extra version olive oil
2 tablespoons lemon juice
sea salt, to taste
LET’S GET TO IT:
Cover burghul in boiling water plus another centimetre or so. Stir, cover with a plate a and leave for 10 minutes or until all the water is absorbed. Stir and fluff up with a fork, set aside.
Combine all ingredients into a medium bowl, tip in soaked burghul, then lightly stir with a silver spoon.
Dress just prior to serving and season to taste.