The ingredients of tabbouleh vary in different countries. In Lebanon, it is made with bulghar wheat (aka bulgur), tomatoes, onions, lemons and herbs. In Morocco, it is made with couscous, tomatoes, onions, lemons, parsley and mint. And other parts of the Levant, it is made with semolina, tomatoes, onions, lemons, herbs and raisins. Pascaline of Les Folies de la Serve B&B has added walnuts to make her own version, which is delicious!
Ingredients for 4 people
250g bulghar wheat
juice of 2 lemons
3 spring onions
50g walnut kernels
6 tablespoons olive oil
salt & pepper
1. Put the bulghar wheat in a salad bowl, pour over 200ml of boiling water and leave to swell. Fluff with a fork when all the water has been absorbed.
2. Cut the tomatoes in half, remove the seeds then cut into small dice. Finely chop the spring onions and parsley and coarsely chop the walnuts.
3. Add the tomatoes, spring onions, parsley, walnuts, raisins, lemon juice and olive oil to the bulghar wheat, mixing them in well. Season to taste and cover the bowl with cling film.
4. Chill for at least 4 hours in the fridge.
5. Finely chop the chives and sprinkle over the tabbouleh just before serving.
Côtes du Rhone