Tabouleh
Parsley is the number one ingredient in this super fresh Levantine bulgur salad.
Serves: 6 l Prep time: 10 minutes l Total time: 40 minutes
Ingredients
2 bunches parsley - stems removed, finely chopped
1 bunch mint - as above
70g bulgur wheat (extra fine is best)
4 firm Roma tomatoes, finely chopped & drained
4 spring onions - chopped
5 tbsp olive oil
3-4 tbsp lemon juice
Method
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'.