Tabbouleh
Serves 6
Ingredients
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2 bunches parsley - stems removed, very finely chopped
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1 bunch of Mint - as above
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70g bulgur wheat (extra fine is best)
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4 firm Roma tomatoes, very finely chopped 9drain excess juice in a colander)
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4 spring onions
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5 tbsp olive oil
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3-4 tbsp lemon juice
Method
Step 1
Wash the bulgar wheat and soak it in water for 5-7 minutes. Drain very well (squeeze to remove any excess water). Set aside.
Step 2
Place the chopped vegetables and herbs in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
Step 3
Add the lemon juice and olive oil and mix again.
Step 4
For best results, cover the tabbouleh and refrigerate for 30 minutes.
Step 5
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.
