Tabbouleh

تبولة · Tabbūleh

Ingredients8

• flat-leaf parsley150 g
• fine bulgur60 g
• ripe tomatoes300 g
• fresh mint leaves30 g
• spring onions4
• lemon juice60 ml
• extra-virgin olive oil60 ml
• salt1 tsp

Method

1. Rinse the bulgur, cover it with cold water, and soak for 20 minutes until just tender, then drain and squeeze out excess water.
2. Wash and thoroughly dry the parsley and mint, then finely chop them, discarding thick stems.
3. Dice the tomatoes finely and drain off excess juice; thinly slice the spring onions.
4. Combine the parsley, mint, tomatoes, spring onions, and bulgur in a large bowl.
5. Dress with lemon juice, olive oil, and salt, then toss gently until evenly coated.
6. Taste and adjust the seasoning, then serve at room temperature or slightly chilled.