Tabbouleh
- Preparation and cooking time
- Prep:
- Plus soaking
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 50g bulgur wheat
- 50g flat-leaf parsley, chopped
- 50g mint, chopped
- 200g ripe tomatoes, deseeded and diced
- 3 spring onions, finely sliced
- juice 1 lemon
- 3 tbsp olive oil
Method
- STEP 1
Rinse the bulgur wheat in a sieve until the water runs clear. Drain well, then transfer to a bowl. Pour over 200ml boiling water, cover with cling film and leave to soak for 30 mins or so while you prepare the rest of the ingredients.
- STEP 2
Keeping the parsley in a bunch, chop the leaves roughly. Don’t worry about the inclusion of some of the stalks; this all adds to the flavour. Now do the same with the mint. Put the chopped herbs in a large bowl and add the tomato and spring onion.
- STEP 3
Thoroughly drain the bulgur, then add to herb mix, along with lemon juice and olive oil. Mix thoroughly, season and serve.
