Tabbouleh
Ingredients
- 1 big bunch flat-leaf parsley 300 g, leaves stripped off, rinsed well, drained and finely chopped
- 500 g tomatoes rinsed and finely chopped
- 150 g spring onions trimmed, rinsed and thinly sliced
- 50 g fine-grain bulgur
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 pinch of allspice
- A few fresh mint leaves rinsed and chopped or 1 teaspoon dried mint leaves
- 75 ml extra-virgin olive oil
- 50-75 ml lemon juice
Instructions
- Rinse bulgur with cold water and soak for 5 minutes in a small bowl. Drain over a sieve and squeeze excess water with your hands. Combine the tomatoes and the bulgur in a small bowl and let soak for 10 minutes.
- Add the parsley and the onions to the large bowl. Sprinkle with the salt, pepper, allspice and mint, by crushing the dried leaves between the palms of your hands.
- Add the bulgur with the tomatoes, the lemon juice and olive oil and mix well. Season to taste. Serve immediately.
Notes
All images and text © Dina Bayoud Kohl for Dina’s Kitchen