Rated 4.5 out of 5 based on 2 votes
- 2 cups burghul
- 1/4 cup lemon
- 1/4 cup olive oil
- 1 bunch spring onions
- 2 cups tomatos
- 1/2 cup fresh mint
1. Tip the burghul into a heatproof bowl, pour in boiling water to just cover the burghul, cover and leave to soak for 20 minutes, or until most of the water has been absorbed. Tip into a sieve to drain off any excess water. Wait to cool.
2. Combine oil and lemon juice in a jug. Pour over burghul mixture and stir until combined. Add coarsely chopped tomato, spring onion and mint. Gently stir until combined. Taste and season with salt and pepper.
Burghul is cooked, dried and crushed wheat kernels. If you don’t have any burghul, you can replace it with an equal amount of couscous. Cook according to the packet instructions
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what a great looking salad
What a beautiful light dish, loved cooking this. Easy and simple. I have it regularly now. Very easy and enjoyful