Tabbouleh
A bright herb salad, not a grain salad: mostly parsley and mint with a little bulgur, tomato and lots of lemon.
Prep25 min
Cook–
Makes4 servings
LevelEasy
Allergens: Gluten. Always check labels.
Ingredients
Method
- Rinse the bulgur, cover with the lemon juice and leave for 15 minutes to soften.
- Chop the parsley and mint finely with a sharp knife (a food processor bruises them).
- Combine the herbs, tomatoes, spring onions and bulgur with its lemon juice.
- Add the olive oil, salt and allspice and toss. Serve soon, with lettuce leaves for scooping.
Cook's tip: Make sure the parsley is completely dry before chopping, or the salad turns soggy.
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