Tabbouleh salad

Tabbouleh is a staple of Middle Eastern cuisine and a fantastic way to get your greens. The finely chopped parsley and mint deliver a refreshing punch, while the lemon juice adds a zesty tang. This vibrant salad will brighten your table and your taste buds. Don’t rush—giving it time to chill lets the flavours harmonise.

Ingredients

150 grams (5.3 oz or 1 cup)	bulgur wheat
450 ml (16 fl oz or 2 cups)	boiling water
1 large bunch	fresh parsley, finely chopped
1 small bunch	fresh mint, finely chopped
4	spring onions, finely sliced
4	large tomatoes, deseeded and diced
1	cucumber, diced
3 tablespoons	fresh lemon juice
3 tablespoons	extra virgin olive oil
to taste	salt and black pepper

150 grams (5.3 oz or 1 cup)

bulgur wheat

450 ml (16 fl oz or 2 cups)

boiling water

1 large bunch

fresh parsley, finely chopped

1 small bunch

fresh mint, finely chopped

spring onions, finely sliced

large tomatoes, deseeded and diced

cucumber, diced

3 tablespoons

fresh lemon juice

3 tablespoons

extra virgin olive oil

to taste

salt and black pepper

method of cooking

1	Place 150 grams (5.3 oz or 1 cup) of bulgur wheat in a bowl and pour over 450 ml (16 fl oz or 2 cups) of boiling water. Cover and let it stand for about 10-15 minutes until the water is absorbed and the bulgur is tender.
2	In the meantime, finely chop a large bunch of fresh parsley and a small bunch of fresh mint. Slice 4 spring onions finely as well.
3	Once the bulgur is ready, fluff it up with a fork and let it cool to room temperature.
4	In a large mixing bowl, combine the chopped parsley, mint, and spring onions with 4 large diced tomatoes and a diced cucumber.
5	Add the cooled bulgur to the bowl with the vegetables and herbs.
6	Pour 3 tablespoons of fresh lemon juice and 3 tablespoons of extra virgin olive oil over the mixture. Season to taste with salt and black pepper.
7	Mix everything well, allowing the flavours to combine. Cover and refrigerate for at least one hour before serving.

Place 150 grams (5.3 oz or 1 cup) of bulgur wheat in a bowl and pour over 450 ml (16 fl oz or 2 cups) of boiling water. Cover and let it stand for about 10-15 minutes until the water is absorbed and the bulgur is tender.

In the meantime, finely chop a large bunch of fresh parsley and a small bunch of fresh mint. Slice 4 spring onions finely as well.

Once the bulgur is ready, fluff it up with a fork and let it cool to room temperature.

In a large mixing bowl, combine the chopped parsley, mint, and spring onions with 4 large diced tomatoes and a diced cucumber.

Add the cooled bulgur to the bowl with the vegetables and herbs.

Pour 3 tablespoons of fresh lemon juice and 3 tablespoons of extra virgin olive oil over the mixture. Season to taste with salt and black pepper.

Mix everything well, allowing the flavours to combine. Cover and refrigerate for at least one hour before serving.