Tabbouleh

Ingredients

• 1/4 cup fine bulgur wheat
• 3 large bunches flat-leaf parsley, finely chopped
• 1 small bunch mint, chopped
• 3 tomatoes, finely diced
• 4 spring onions, finely sliced
• 4 tbsp olive oil
• Juice of 2 lemons
• Salt and pepper

Instructions

1. Cover the bulgur with cold water and soak for 15 minutes; drain and squeeze dry.
2. Combine the bulgur with the herbs, tomatoes and spring onion.
3. Dress with olive oil, lemon juice and salt.
4. Toss well and taste — tabbouleh should be sharp and herby, with the bulgur as a background note.

Serving suggestions

• Lovely with grilled lamb, hummus and flatbread.

Storage & reheating

Best on the day; keeps a day in the fridge.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions