Rather than the authentic bulgar wheat, I used cous cous to make this tabbouleh as I'd run out of bulgar wheat. It is still the delicious salad we expect from the name, and you could use quinoa, too.
1 bunch spring onion
6 ripe medium tomatoes
Juice of 1 lemon
100g bulgar wheat/cous cous/quinoa
1 tsp vegetable bouillon
4 large sprigs mint
a handful parsley
a large glug of olive oil
season to taste
optional - 1 beef rump steak
pine nuts
Serves 2
1, Begin by slicing the spring onion and tomatoes into medium dice. Place these in a large bowl and stir in the lemon juice.
2, Cook the bulgar/cous cous/quinoa to packet instructions, adding a teaspoon of bouillon to the water you cook it in for flavour.
3, If using the beef: Heat a heavy bottomed pan with a small amount of rapeseed oil and fry the steak on both sides for 1 minute for blue/rare or 2 minutes for rare/medium. Sprinkle the beef with a pinch of salt when it first goes into the pan. Remove the beef from the heat and cover it with foil to rest - this will tenderise the meat as the proteins rebuild as it cools.
4, When the grain has cooked, add it to the spring onions and tomatoes and give it a good stir so it can absorb the flavours.
5, Wash your herbs until cool, running water and then chop finely. Add these to the bowl.
6, Season the salad well and add a good glug olive oil.
7, If you're poshing it up a bit and using pine nuts, toast these off in a dry pan until golden. These delicious nuts are currently super expensive (due to a crop failure in China) and if you're not feeling so flash this week, use sunflower seeds or cashew nuts in the same way, or omit.
8, By now, the beef will be beautifully tender and cooled enough to not ruin the delicacy of the salad. Slice it finely and either mix through or place on top of the salad when serving.
This was a lovely mid week meal - very easy and fast to prepare. I took my second serving for lunch, and it had stayed fresh well. Bulk the tabbouleh up and serve as a side salad at a barbeque or dinner.
1 bunch spring onion6 ripe medium tomatoes
Juice of 1 lemon
100g bulgar wheat/cous cous/quinoa
1 tsp vegetable bouillon
4 large sprigs mint
a handful parsley
a large glug of olive oil
season to taste
optional - 1 beef rump steak
pine nuts
Serves 2
1, Begin by slicing the spring onion and tomatoes into medium dice. Place these in a large bowl and stir in the lemon juice.
2, Cook the bulgar/cous cous/quinoa to packet instructions, adding a teaspoon of bouillon to the water you cook it in for flavour.
3, If using the beef: Heat a heavy bottomed pan with a small amount of rapeseed oil and fry the steak on both sides for 1 minute for blue/rare or 2 minutes for rare/medium. Sprinkle the beef with a pinch of salt when it first goes into the pan. Remove the beef from the heat and cover it with foil to rest - this will tenderise the meat as the proteins rebuild as it cools.
4, When the grain has cooked, add it to the spring onions and tomatoes and give it a good stir so it can absorb the flavours.
5, Wash your herbs until cool, running water and then chop finely. Add these to the bowl.
6, Season the salad well and add a good glug olive oil.
7, If you're poshing it up a bit and using pine nuts, toast these off in a dry pan until golden. These delicious nuts are currently super expensive (due to a crop failure in China) and if you're not feeling so flash this week, use sunflower seeds or cashew nuts in the same way, or omit.
8, By now, the beef will be beautifully tender and cooled enough to not ruin the delicacy of the salad. Slice it finely and either mix through or place on top of the salad when serving.
This was a lovely mid week meal - very easy and fast to prepare. I took my second serving for lunch, and it had stayed fresh well. Bulk the tabbouleh up and serve as a side salad at a barbeque or dinner.
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