Tabouleh recipe

Ingredients (Serves 6)

• 3 tablespoons fine bulgur wheat

• 1 large bunch flat-leaf parsley (about 4 packed cups), finely chopped

• ½ cup fresh mint leaves, finely chopped

• 2 medium ripe tomatoes, finely diced

• 3–4 spring onions (or 1 small onion), finely chopped

• 3–4 tablespoons extra virgin olive oil

• 2–3 tablespoons fresh lemon juice (adjust to taste)

• Salt, to taste

Method

1. Soak the bulgur

• Place the bulgur in a small bowl and cover with ½ cup hot water. Let sit for 10 minutes until softened. Drain well and fluff with a fork.

2. Prepare the herbs

• Wash parsley and mint thoroughly, then dry completely using a towel or salad spinner.

• Finely chop with a sharp knife until light and fluffy.

3. Chop the vegetables

• Dice the tomatoes into small cubes.

• Finely slice the spring onions.

4. Combine

• In a large mixing bowl, add the parsley, mint, tomatoes, onions, and softened bulgur.

5. Season and dress

• Sprinkle with salt to taste.

• Add the olive oil and lemon juice.

• Toss gently until all ingredients are well combined.

6. Serve

• Enjoy fresh as part of a mezze spread, with crisp lettuce leaves, pita bread, or alongside grilled dishes.

By Safa Salem