‘It turns out tabbouleh is a lovely way to fill your boots at lunchtime’
Róisín Ingle, daily features editor and columnist
Róisín Ingle’s favourite work lunch, Lebanese tabbouleh (with some sweet chilli sauce if you’re feeling bold)
I lunch at my desk most days, forking stuff into my mouth from a variety of my daughter’s discarded lunchboxes while I scan online headlines and catch up on Important World Events and/or Kate Middleton’s Latest Maternity Outfit. One lunch box features a faded Peppa Pig, another is decorated with washed-out looking pirates. But it’s what’s on the inside that counts, apparently.
Lately, what’s in my lunchbox is tabbouleh, a Lebanese dish involving bulgur wheat which I would, until very recently, have turned my nose up at being too healthy-sounding for my liking.
But it turns out tabbouleh, (I pronounce it tab-ooh-lay but others favour tabb-oo-leh) is just a lovely way to fill your boots at lunchtime. Especially when somebody else has made it. Last Christmas I got my boyfriend a voucher for a vegetarian cookery course at Cook’s Academy in Dublin. Best present I ever gave because he’s been making a big vat of tabbouleh every week since.
However you pronounce it here’s the easy-peasy, delicious – and this is only a bonus – healthy recipe for tasty tabbouleh. (Squirt some sweet chilli sauce on it if you want to be bold.)
225g bulgur wheat
4 spring onions, finely chopped
3 tbsp chopped fresh mint
3 tbsp chopped fresh parsley
1 tbsp chopped fresh coriander
2 medium tomatoes, diced with the seeds scooped out
juice of 1 lemon
5 tbsp olive oil
salt and pepper
1. Place the bulgur wheat in a glass bowl and pour in just enough boiling water to cover. Cover the bowl with clingfilm and leave to soak for 20 minutes.
2. If the bulgur wheat is a little soggy, drain in a sieve
3. Fluff well with a fork and add the rest of the ingredients. Season to taste
4. Allow the ingredients to infuse for half an hour.
(Keeps really well in the fridge for a few days.)