Tabbouleh

1. 1

   Keeping the parsley in its bunch, wash it by holding the stems and plunging the leaves in a bowl of water.

2. 2

   Shake the water out and leave it to dry on a cloth.

3. 3

   Holding the bunch tightly with one hand on a chopping board, slice the leaves with a very sharp knife as finely as you possibly can.

4. 4

   Wash and slice the mint leaves in the same way and add them to the parsley.

5. 5

   Rinse the bulgur very briefly in a strainer under cold running water, then press out the excess water.

6. 6

   About 20 minutes before you are ready to serve, mix the bulgur with the lemon juice and chopped tomatoes so that it softens in their juices.

7. 7

   Just before serving, mix all the ingredients gently together.

8. 8

   The traditional way of eating tabbouleh is to scoop it up with romaine lettuce leaves cut in half or the leaves of Little Gem lettuces.

9. 9

   Serve the leaves separately, or stick them in the bowl around the salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.