Tabouli with sunflower seeds

Tabouli with sunflower seeds

By
From
Eat This, My Friend
Serves
6
Photographer
Jade O'Donahoo; Huw Rogers

Years ago, a neighbour gave me a small pot of parsley. The parsley moved house with me and somehow managed to spread its seed in my front yard. Year after year it continues to germinate and I find myself with too much of the stuff! Luckily, tabouli is a delicious way to take care of this ‘problem’.

Ingredients

Quantity Ingredient
90g fine bulgur wheat
60g sunflower seeds
1 large bunch parsley
handful mint leaves
4 spring onions, washed and trimmed
5 roma tomatoes
1 lebanese cucumber
2 lemons, juiced
60ml olive oil

Method

  1. Put the bulgur wheat into a bowl and add 125 ml boiling water. Cover and let stand for 15 minutes, then fluff with a fork to loosen the grains.
  2. Dry toast the seeds in a frying pan over high heat. Toss regularly. As soon as they start to colour, remove from the heat and set aside.
  3. Remove and discard the large stalks from the parsley and chop finely. Chop the mint leaves, and finely slice the spring onions. Dice the tomatoes into 1 cm cubes, then peel the cucumber and dice roughly the same size as the tomatoes.
  4. Tranfer the tomato, cucumber, bulgur wheat, spring onion and herbs to a large bowl, pour over the lemon juice and olive oil, and add a few big pinches of salt. Toss to combine, add the sunflower seeds and toss again.
  5. The tabouli is best eaten the day it is made.
Tags:
Vegetarian
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