Tabbouleh

Method

Pour boiling water over the bulgur wheat, cover, and leave to stand for 20 minutes until tender and the liquid is absorbed. Finely chop the parsley, mint, spring onions, tomatoes, and cucumber, then add to the cooled bulgur. Whisk together the olive oil, lemon juice, salt, and pepper, then pour over the salad and toss well to combine. Allow the tabbouleh to rest for at least 30 minutes before serving to allow the flavours to meld. Check the seasoning and adjust if necessary before serving at room temperature.