Tabbouleh

If you like your salads herby and zesty then tabbouleh is the dish for you! Traditionally the balance of parsley to bulgar wheat is loaded in favour of the herb so if you prefer you could halve the amount of the wheat for a lighter herbier salad.


Ingredients
serves 4

60g fine bulgar wheat
200g ripe tomatoes, finely chopped
½ cucumber, deseeded and finely chopped
3 spring onions, finely sliced
40ml fresh lemon juice
100g flat-leaf parsley
25g mint
40ml olive oil
salt

for the Lebanese seven spice seasoning
1 tsp ground black pepper
1 tsp ground allspice
1 tsp ground cinnamon
½tsp ground coriander
½tsp ground nutmeg
½tsp ground cloves
½tsp ground ginger

Method

Place the fine bulgar wheat in a sieve and rinse well until the water runs clear. Put in a bowl and cover with boiling water. Leave to absrob the water. 
Fluff up with a fork.

Add the finely chop the tomatoes and finely slice the spring onions to the bulgur wheat. Then add the lemon juice and 2½ teaspoons of the Lebanese seven spice mix. 

Remove the parsley leaves from the thicker stalks then chop finely.
Also finely chop the mint leaves. 

Add the chopped herbs to the bowl along with the olive oil. Season well with salt and mix thoroughly. 

Taste and adjust seasoning with more salt, lemon juice or spice mix as needed.