Tabbouleh salad with plenty of parsley, mint and green onions.
150 g bulgur (cracked wheat)
150 g fresh parsley, finely chopped
3 tablespoon(s) fresh mint, finely chopped
6 spring onions, finely chopped
2 tomatoes, peeled and diced
4 tablespoon(s) lemon juice
5 tablespoon(s) olive oil
freshly ground black pepper
salt, to taste
romaine lettuce leaves, for garnish
Put bulgur in a large bowl and cover with boiling water. Leave for 15 minutes to swell and soften. Wash and chop the spring onions and add to the softened bulgul. Add the parsley, mint, lemon juice, tomatoes, olive oil, salt and pepper and mix well.
Serve immediately or refrigerate, covered, until needed and serve cold.
NOTES: When serving, you can spread some lettuce leaves on a big platter and place the tabbouleh on top.
