Tabbouleh is one of those rare dishes where herbs are treated as the star important ingredient, rather than a garnish or final hit of freshness. This verdant bulgar wheat salad...
Tabbouleh is one of those rare dishes where herbs are treated as the star important ingredient, rather than a garnish or final hit of freshness. This verdant bulgar wheat salad is great as part of a larger platter of Middle Eastern dishes, or served alongside grilled lamb and pittas.
Give the bulgur wheat a rinse in cold water then drain and put in a bowl. Pour in 200ml just-boiled water then cover the bowl with a plate and leave to soak while you prepare everything else.
Chop the tomatoes and put in a colander. Sprinkle over a pinch of salt and leave to drain for 5 minutes. Finely chop the parsley (including the stalks), mint leaves and spring onions and put in a large bowl.
Drain the bulgur wheat well then tip into the bowl of herbs. Add the lemon juice, olive oil and a good pinch of salt. Toss to combine well. Allow to sit for about 15 minutes before serving to allow all the flavours to get to know each other.