Tabbouleh
Ingredients
- ½ cup fine bulgur
- 1 ½ cup ripe red tomatoes; finely chopped with juices (roughly 2 large ones)
- Juice of 1 large lemon
- 2 cups fresh flat leaf parsley; finely chopped at least 2 large bunches
- 1 cup fresh mint leaves; finely chopped
- ¾ cup green onions; I used both the green and white part
- 3-4 tbsp extra virgin olive oil
- Salt to season
- Freshly milled black pepper; to season
Instructions
- Add the chopped tomatoes along with the juices and half of the lemon juice to a glass bowl.
- Add the fine bulgur to this and mix well.
- Keep covered for at least 15 minutes.
- Finely chop (almost minced) the parsley, mint leaves and green onions.
- After 15 minutes, mix through the tomato bulghur mixture and add all the chopped greens.
- Add the olive oil and season with salt and pepper.
- Taste and add more lemon juice if necessary.
- Keep for 10 minutes before serving as the bulgur continues to rehydrate and also allows flavours to develop.
Notes
The measurement of the greens are after chopping (i.e. 2 cups of parsley indicates 2 cups of chopped parsley)