RECIPE: Tabbouleh

This delicious recipe is packed with flavour from the frsh herbs and lemon juice to cherry tomatoes and spring onions.

INGREDIENTS

225g bulgur wheat
340ml boiling water
4 tablespoons lemon juice
5 tablespoons olive oil
salt and pepper
35g mint leaves
75g parsley
1 cucumber
500g cherry tomatoes, chopped finely
6 spring onions, chopped

METHOD

1. Place the bulgur wheat in a bowl and cover with boiling water. Stir, cover and allow to sit for 20 minutes.
2. Meanwhile, cut the cucumber lengthways and scoop out the seeds. Cut into long sticks and chop finely.
3. Cut the tomatoes in half, deseed and chop finely.
4. Chop the spring onions finely.
5. Fluff the bulgur wheat with a fork to separate the grains.
6. Add the lemon juice and olive oil to the bulgur wheat.
7. Add the onions, mint, parsley, cucumber and tomatoes to the bulgur wheat. Season, to taste, and serve