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 delectable 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.
- 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, then set aside for 10 minutes.
- Fluff the wheat with a fork, then place lid over the bowl and set on the countertop.
- Wash the leaves of parsley and mint. Dry completely and then finely chop up your herbs. Combine with the tomatoes, cucumber, green onion and bulgur.
- Drizzle olive oil, lemon juice and add in salt and pepper, to taste.
Tip: This salad is great when paired with a soup, pita or kabobs. It lasts in your fridge for 3 days
The salad itself will last in your fridge several days—it almost tastes infinitely better the following day once the flavors have had some time to meddle. For those of you that haven’t experimented with bulgur—it’s a form of a whole wheat grain that has been dried and cracked. It can be used as porridge, in baking or as a side dish.