Tabbouli Moroccan Style (Vegetarian)
This variation on a classic recipe adds Moroccan preserved lemons and substitutes coriander for parsley.
Ingredients:
1 cup crushed wheat (burgul)
2-3 wedges Reuben Solomon's Moroccan Preserved Lemons
1 tspn salt
1/4 cup lemon juice
1/2 cup olive oil
1 bunch coriander (cilantro)
500g tomatoes
6 spring onions, chopped
freshly milled black pepper
Directions:
Wash crushed wheat and soak in warm water.
Mince Moroccan Preserved Lemons, first removing seeds.
Crush garlic with salt and place in a jug.
Mix in chopped lemons, lemon juice and olive oil, stirring briskly to combine.
Wash, dry and chop coriander finely.
Wash tomatoes and dice finely. In a large bowl, place tomatoes, coriander, chopped spring onions and soaked, drained wheat, which has been squeezed dry.
Liberally grind over black pepper and pour on dressing.
Mix and serve.