Tabbouleh

Method

1. Boil the kettle. Put the bulgur wheat in a heatproof bowl with a pinch of salt, pour over boiling water to cover it by about 1 cm, cover with a plate and leave for 12 minutes until tender with a little bite.
2. While it soaks, wash and dry the parsley and mint well, pull off the thick stalks and chop the leaves finely with a sharp knife.
3. Cut the cherry tomatoes into small dice and finely slice the spring onions, white and green parts.
4. Drain the bulgur in a sieve and press out as much water as you can with the back of a spoon. Spread it on a plate for 5 minutes to steam dry and cool.
5. In a large bowl, mix the juice of the lemon with the olive oil, a good pinch of salt and some black pepper.
6. Add the bulgur, chopped herbs, tomatoes and spring onions and toss well. Taste, and add more salt if it seems flat.
7. Serve at room temperature. It should look mostly green, with more herbs than grain.

Tip Dry the herbs thoroughly after washing. Wet parsley turns the salad soggy and makes it hard to chop finely.

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From Nosha · nosha.app