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Onion and chili tabbouleh

Onion and chili tabbouleh


Tabbouleh, a salad of bulgur wheat, is usually flavored with herbs. In this version I use onions and chilies for a little more spice.

Preparation time: 40 minutes

Serves 6

  • 175 g (6 oz) fine bulgur wheat

  • 450 ml (16 fl oz) boiling water

  • 6 spring onions, finely chopped

  • 1 red and 1 green chili, finely chopped

  • 1/2 cucumber, finely diced

  • 1 bunch watercress, chopped

  • Juice of 1/2 lemon

  • Salt and black pepper

  • 4 Tbsp extra virgin olive oil

  1. Place the bulgur wheat in a bowl, pour over the boiling water and allow to stand for 30 minutes. Drain, then squeeze dry through a fine sieve or in a clean dish towel.

  2. Turn the bulgur wheat into a large bowl and mix in all the remaining ingredients. Mix well, then serve at room temperature.

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