Tabbouleh is an Arabic salad, parsley-dominant, with bulgar wheat, tomatoes and herbs, which has been adopted in France and indeed all over the world.
I love making this salad as it is such a hearty and filling summer feed. This version has bitter walnuts, fresh dill and moist leftover chicken. Whilst all the ingredients are classic Arabic components, they are not commonly used in the traditional tabbouleh recipe.
|What you will need|
Strip the cooked chicken off the carcass. Measure the bulgar wheat into a large pan. Pour over enough stock to cover and place a lid on the pan. Put the pan on a very low heat for 5 minutes, and then remove from the heat and fluff up with a fork. Taste to check that it is cooked. If you think it is too gritty, replace the lid and leave to stand for a few minutes longer to allow it to cook in its own steam. Set aside.
Toast the walnuts and cumin seeds separately. This is best done in a dry frying pan on a low heat (watch them carefully because they will both burn easily). Tip onto a plate to cool.
Grate the zest off the orange into a pestle and mortar. Add to this the olive oil, chilli, garlic, dill and salt. Crush everything together to form a coarse paste, and then scoop the mixture into the bulgar wheat. Combine carefully with a fork. Remove the peel and pith from the orange with a sharp knife and cut the flesh into 1cm cubes. Add to the bulgar wheat with the leek (or red onion), the toasted walnuts and cumin seeds, the leftover chicken and the parsley. Squeeze over the lemon juice, add the walnut oil and mix carefully with your hands to combine. Season with a little more salt if necessary. Serves 6.