Tabbouleh

Name: Tabbouleh
Prep time: 20 min
Total time: 20 min
Yield: 10
Cuisine: Middle Eastern
Ingredients: 70g bulgur (about 2.5 oz); 80ml extra virgin olive oil (EVOO) (about ⅓ cup); juice of 1 lemon; 2 bunches curly parsley, finely chopped; ½ bunch mint, finely chopped; 3 spring onions, finely chopped; 3 tomatoes, seeds removed and diced; big pinch of salt; black pepper, to taste

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Tabbouleh

Ingredients

70g bulgur (about 2.5 oz)
80ml extra virgin olive oil (EVOO) (about ⅓ cup)
juice of 1 lemon
2 bunches curly parsley, finely chopped
½ bunch mint, finely chopped
3 spring onions, finely chopped
3 tomatoes, seeds removed and diced
big pinch of salt
black pepper, to taste

Directions

Begin by soaking the bulgur in EVOO and lemon juice for 20 minutes. This allows the bulgur to absorb the flavours and soften slightly.
Next, place all the ingredients – the soaked bulgur, chopped parsley, mint, spring onions, and diced tomatoes – into a mixing bowl. Add a generous pinch of salt and black pepper to taste. Toss everything together well, ensuring that the ingredients are evenly distributed.
This Tabbouleh goes perfectly on sandwiches or as a side dish to grilled meats. It keeps well, too. Store in an airtight container in the fridge and it should remain fresh for 2-3 days.