Tabbouleh A healthy salad of burghul flavoured with parsley This recipe has featured on the show Khanakhazana. By Sanjeev Kapoor 02 Jan 2015 in Recipes Course New Update " frameborder="0" allowfullscreen> Advertisment Main Ingredients Burghul, Fresh Parsley Cuisine Middle Eastern Course Salads Prep Time 26-30 minutes Cook time 6-10 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Tabbouleh 4 tablespoons Burghul (burghul) soaked 1 medium Fresh Parsley chopped 1 cup Fresh parsley roughly chopped to taste Salt 6-8 Black peppercorns crushed 1 tablespoon Lemon juice 4 teaspoons Extra-virgin olive oil Method Strain the burghul through muslin cloth. Squeeze well to remove all the water. Quarter the tomato, remove seeds and chop roughly. Place the parsley in a bowl. Add burghul, tomato, salt, crushed black peppercorns, lemon juice and two teaspoons extra virgin olive oil and mix well. Transfer into a serving bowl. Drizzle the remaining extra virgin olive oil and serve. #Black peppercorns #Fresh parsley Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article