150 g (6 oz) bulgur wheat
450 ml (3/4 pt) boiling water
4 spring onions, chopped
35 g (5 tbsp) chopped fresh mint
2 medium tomatoes, seeded and chopped
60 g (2 1/2 oz) chopped fresh parsley
75 ml (5 tbsp) olive oil
90 ml (6 tbsp) fresh lemon juice
2.5 g (1/2 tsp) salt
2.5 g (1/2 tsp) freshly ground black pepper
10 large lettuce leaves
450 ml (3/4 pt) boiling water
4 spring onions, chopped
35 g (5 tbsp) chopped fresh mint
2 medium tomatoes, seeded and chopped
60 g (2 1/2 oz) chopped fresh parsley
75 ml (5 tbsp) olive oil
90 ml (6 tbsp) fresh lemon juice
2.5 g (1/2 tsp) salt
2.5 g (1/2 tsp) freshly ground black pepper
10 large lettuce leaves
method
Put the bulgur into a bowl and add the boiling water.
Stir, cover the bowl, and leave to stand for 35 minutes.
Drain the bulgur, squeezing out any remaining water between the palms of your hands. Put the bulgur into a serving bowl. Add the onions, mint, tomatoes and parsley. Toss gently. Add the olive oil. Stir until well mixed. Add the lemon juice, salt and pepper. Stir until well mixed.
Serve the tabouleh in its bowl or on individual plates. Use the lettuce leaves as scoops to eat the tabouleh.
Stir, cover the bowl, and leave to stand for 35 minutes.
Drain the bulgur, squeezing out any remaining water between the palms of your hands. Put the bulgur into a serving bowl. Add the onions, mint, tomatoes and parsley. Toss gently. Add the olive oil. Stir until well mixed. Add the lemon juice, salt and pepper. Stir until well mixed.
Serve the tabouleh in its bowl or on individual plates. Use the lettuce leaves as scoops to eat the tabouleh.
serving amount
serves 6
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