Lebanese · 40 min · serves 4

Tabouleh

Kept by The Bhook kitchen

Ingredients

• 75 g fine bulgur
• 3 large bunches flat-leaf parsley
• 20 g fresh mint leaves
• 2 medium tomatoes
• 4 spring onions
• 1 small cucumber
• 5 tbsp lemon juice
• 5 tbsp olive oil
• 3/4 tsp salt
• black pepper

Method

1. Put bulgur in a bowl. Cover with boiling water by 1 cm, cover with a plate, and leave to soak 20 min. Bulgur should be just tender. Drain off extra water if there is any.
2. Pick parsley leaves from stems, bunch together, and chop very finely. Do the same with mint.
3. Dice tomatoes and cucumber as small as you can. Slice spring onions thinly.
4. In a large bowl, put chopped herbs, tomatoes, cucumber, and spring onion. Add bulgur.
5. Pour over lemon juice, olive oil, salt, and black pepper. Mix well. Your hands work best here.
6. Taste and adjust lemon or salt until bright and fresh. Serve cold or at room temperature.

Keep the parsley fine. Chop it by hand, not in a processor, or it turns soggy and dark.