Tabbouleh

• 100g fine bulgur wheat
• 3 large bunches flat-leaf parsley, very finely chopped
• 1 bunch fresh mint, finely chopped
• 4 ripe tomatoes, finely diced
• 4 green onions, finely sliced
• Juice of 2 lemons
• 4 tbsp extra virgin olive oil
• Salt and black pepper

Instructions

1. 1

   Soak bulgur in cold water for 20 minutes. Drain and squeeze dry.

2. 2

   The key: chop parsley very finely — this is the base of the salad, not a garnish.

3. 3

   Combine bulgur, parsley, mint, tomatoes, and green onions.

4. 4

   Dress with lemon juice and olive oil. Season generously.

5. 5

   Taste — it should be very lemony and bright.

6. 6

   Rest 15 minutes before serving to allow flavors to meld.

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