It was all thanks to the Shop & Save book that enticed us to take a trip down to Winnipeg’s Exchange District to enjoy some eats from Shawarma Khan. Here we enjoyed their infamous lamb shawarma, a delish chickpea salad and tabbouleh. Everything served was great and certainly worth our dollar. The tabbouleh got me—it was the perfect mixture of fresh, flavor and zing. I came home anxious to try my hand at replicating the recipe.
PREP TIME: 10 mins
COOK TIME: 20 mins
TOTAL TIME: 30 mins
Serves: 5 - 6
½ bulgur wheat
1 cup boiling water
2 bunches flat-leaf parsley
1 bunch mint (approx 1/3 cup)
2 roma tomatoes, finely chopped
1 large cucumber, peeled and finely diced
3 green onions, thinly sliced
4 Tbsp Olive Oil
Juice of ½ lemon
Salt and Pepper to taste
Pour the boiling water over the bulgur wheat in a shallow bowl. Use a fork to quickly stir the water into the wheat, cover, and set aside for 10 minutes.
Wash the leaves of parsley and mint. Dry completely and then finely chop up your herbs.
In a large bowl, combine parsley and mint with the tomatoes, cucumber, and green onion.
Fluff the bulgur with a fork and add to the other ingredients.
Drizzle olive oil, lemon juice and add in salt and pepper, to taste.
This salad is great when paired with a soup, pita or kabobs
It keeps well in the fridge for 3 days or so. It actually tastes better as leftovers since the flavours will have had some time to meddle!