2 bunches parsley - stems removed, very finely chopped
1 bunch of Mint - as above
70g bulgur wheat (extra fine is best)
4 firm Roma tomatoes, very finely chopped 9drain excess juice in a colander)
4 spring onions
5 tbsp olive oil
3-4 tbsp lemon juice
Wash the bulgar wheat and soak it in water for 5-7 minutes. Drain very well (squeeze to remove any excess water). Set aside.
Place the chopped vegetables and herbs in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
Add the lemon juice and olive oil and mix again.
For best results, cover the tabbouleh and refrigerate for 30 minutes.
Serve the tabbouleh with pitta bread and romaine lettuce leaves, which can act as 'boats'.
Did you know?
Parsley is an excellent source of vitamin K and vitamin C as well as a good source of vitamin A, folate and iron.