Marnella's Tomato & Herb Bulgur Tabbouleh Salad
This tabbouleh is my ultimate favourite salad to serve with a braai. It’s fresh, zesty, and packed with vibrant herbs that perfectly cut through the richness of grilled meat. With loads of parsley, juicy tomatoes, crisp cucumber, and light, nutty bulgur, it brings a refreshing balance to any fire-cooked feast. A generous splash of lemon and olive oil ties it all together, making it the perfect side that never gets old — no matter how many times it shows up next to the chops and boerewors.
Ingredients:
• 400g bulgur wheat
• 1 vegetable stock cube
• ½ tsp salt
• 2 cups boiling water
• ¼ cup olive oil
• 70g tomato paste
• Juice of 2 lemons
• 2–3 spring onions, finely chopped
• 5 tomatoes, diced
• 1/2 cucumber, diced
• 30g fresh coriander, chopped
Instructions:
1. Soak the Bulgur:
In a medium heatproof bowl, combine the bulgur wheat, vegetable stock cube, salt, boiling water, and tomato paste. Stir to dissolve the stock cube and mix well. Cover and let sit for 30 minutes to 1 hour, until all the liquid is absorbed and the bulgur is tender.
2. Mix the Dressing:
In a large bowl, whisk together the olive oil and lemon juice.
3. Combine:
Add the soaked bulgur to the dressing and mix thoroughly. Then stir in the diced tomatoes, diced cucumber, chopped spring onions, and fresh coriander. Mix until evenly combined.
4. Let it Rest:
Taste and adjust seasoning with more salt, lemon juice, or olive oil if needed. Let the tabbouleh sit for at least 30 minutes before serving to allow the flavors to meld.
Storage:
Keep chilled in the fridge. Stays fresh for several days.
Tip: This salad is the perfect addition to our lamb cuts.