Tabbouleh
Parsley salad with bulgur, tomato and lemon — herb-forward, not grain-heavy.
Ingredients
- 4 cups Parsley
- ¼ cup Fine bulgur
- 3 Tomatoes
- ½ cup Mint
- 4 Spring onions
- ¼ cup Lemon juice
- ¼ cup Olive oil
- 1 tsp Salt
- ½ tsp Black pepper
Method
- Soak the bulgur — Cover the fine bulgur with the lemon juice and leave it to soften for 15 minutes.
- Chop the parsley — Wash and dry the parsley completely, then chop it very finely by hand.
- Prepare the rest — Dice the tomatoes small, chop the mint and slice the spring onions.
- Combine — Fold everything together with the soaked bulgur.
- Dress — Add the olive oil, salt and pepper and toss just before serving.
- Tabbouleh is ready — Serve cold with lettuce leaves for scooping.