Tabbouleh — Parsley and Fine Bulgur Salad

What you’ll need

Ingredients

Ingredient amounts make 4 servings. Nutrition below is for one serving.

• 160 g Fresh parsley leaves and tender stems, washed and dried
• 20 g Fresh mint leaves, washed and dried
• 300 g Tomatoes, trimmed
• 60 g Spring onions, trimmed
• 50 g Extra-fine bulgur wheat, dry
• 80 g Fresh lemon juice
• 30 g Olive oil
• 2 g Fine salt
• 1 g Ground black pepper

Make it

Instructions

1. 1

   Put the dry extra-fine bulgur in a bowl with the lemon juice. Stir and leave for 20–30 minutes until tender. Use extra-fine bulgur, not coarse bulgur or couscous; follow the packet hydration advice if it differs.

2. 2

   Wash and dry the herbs thoroughly, removing tough stems before weighing. Finely chop parsley and mint with a sharp knife. Finely dice the tomatoes and spring onions; keep the tomato juices for the salad.

3. 3

   Combine the hydrated bulgur and all its lemon juice with the herbs, tomatoes, tomato juices and spring onions. Add all the oil, salt and pepper and toss gently.

4. 4

   Rest for 10 minutes so flavours mingle, then divide by weight into four equal side portions. Refrigerate if not serving immediately. Extra bread or extra dressing changes the estimate.