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
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.
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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