Tabbouleh recipe

[Kath Wilkinson]

I would like to make tabbouleh starting from scratch and cracking the wheat in the Thermomix.  Has anyone done this?  I have been hunting for a tabbouleh recipe and so far have been unsuccessful.
Kath

[Tebasile]

Hi Kath,

I use a recipe from Nourishing Tradition with sprouted bulgur.

Sprout 3 cups of soft wheat berries. Drain well, spread on a cookie sheetand set in a warm oven, no more than 150*F, overnight or until the berries are well dried. Grind coarsly in your Thermomix  and keep in a container in the refrigerator. As the bulgur has been sprouted, it does not require a long soaking before cooking.

For the Tabouli Salad soak about 1/2 cup for 10 minutes in warm - not hot- water. Pour into strainer, rinse and squeeze dry with your hands. Mix with your ingredients :


3 bunches of parsley,
2 bunches green onion
3 tomatoes, peeled, seedes and chopped
1/2 cup fresh mint leaves
1/2 cup or more lemon juice
1/2 cup or more extra virgin olive oil

Chop the washed parsley in your Thermomix. Mix with all the ingredients, cover and refrigerate several hous before serving

[Thermomixer]

Thanks Elisabeth.  Just beat me to it.

One thing for Kath - if you look at recipes in Australia with bulghur it means wheat that has been parboiled before cracking and so requires little extra cooking - just soaking.  Cracked wheat is uncooked and so needs cooking to make it edible in the tabbouleh.

Tebasile's sprouting method sounds good - you could use whole wheat and sprout it rather than parboliing or cooking it and more nutritious and digestible.

I would pput the green onions in with the cracked wheat and mix it on reverse for a minute or 3 to help get the flavour into the grains.  My recipe has you massage the onion into the grains.  Just a thought.

[Kath Wilkinson]

Thank you ladies.
I will give those ideas a try.
Kath