Tabbouleh (parsley bulgur salad)

A Lebanese salad where parsley takes the lead role, with only a little bulgur. Fresh, lemony, vivid green: a companion to meze platters and grilled meats.

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Method

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1. Put the bulgur in a bowl, pour over half the lemon juice, and let stand for 15 minutes to soften. ⏱ Timer: 15 min
2. Wash the parsley and mint, and dry them thoroughly, removing the thick stems.
3. Chop the herbs very finely with a sharp knife (not in a food processor, or they'll turn mushy).
4. Dice the tomato finely, and slice the spring onion into thin rings.
5. To the bulgur, add the herbs, the tomato with its juice, and the onion.
6. Drizzle with the remaining lemon juice and the olive oil, season with salt, allspice and pepper, and toss gently.
7. Serve right away, with lettuce leaves or pita.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• The herbs must be completely dry, or the salad will turn watery.
• Gluten-free: use cooked quinoa instead of bulgur.
• Toss just before serving, as salt draws the water out of the tomato.

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