Tabbouleh

A bright Levantine herb salad: mostly parsley, with tomato, mint, a little bulgur and plenty of lemon.

30 min 4 servings Easy middle-eastern

Ingredients

• 60 g fine bulgur
• 4 tbsp lemon juice
• 3 bunch fresh parsley
• 0.5 bunch fresh mint
• 4 pcs tomatoes
• 4 pcs green onions
• 4 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp ground allspice

Steps

1. Put 60 g of fine bulgur in a small bowl and pour 4 tbsp of lemon juice over it.
2. Let the bulgur soak for 15 minutes, until it is soft and has absorbed the juice.
3. Wash 3 bunches of parsley and dry them very well with a clean towel.
4. Remove the thick stems from the parsley.
5. Chop the parsley leaves very finely and put them in a large bowl.
6. Pick the leaves from 0.5 bunch of mint.
7. Chop the mint leaves finely and add them to the bowl.
8. Dice 4 tomatoes into very small cubes and add them to the bowl.
9. Slice 4 green onions into thin rings and add them to the bowl.
10. Add the soaked bulgur with any juice left in its bowl.
11. Add 4 tbsp of olive oil, 0.5 tsp of salt and 0.25 tsp of allspice.
12. Toss everything well and taste for salt.
13. Serve the tabbouleh with crisp lettuce leaves for scooping.