This Middle-Eastern staple is an essential element of any mezze, but it’s also a great salad to serve alongside all sorts of other dishes. Simple, fresh and delicious.
- 200g flat leaf parsley, chopped (but not too finely)
- 2 tablespoons of fresh coriander, chopped (optional)
- ½ cucumber, deseeded and finely diced
- 3 medium, firm tomatoes, deseeded and finely diced
- 1 red pepper, deseeded and finely diced
- 4 spring onions, finely chopped
- 1 tablespoon of chopped fresh mint, or ½ teaspoon of mint sauce
- 6 tablespoons of coarse bourghul (bulgar/bulgur/cracked wheat), soaked in cold water for 10 minutes
- Juice of 1 lemon
- 5 tablespoons of olive oil
- Salt and freshly ground black pepper to taste
- ½ teaspoon of sugar
- Thoroughly mix all of the ingredients together and refrigerate for at least an hour to allow the flavours to meld. If possible, refrigerate it overnight as this will intensify the flavours.
- Check the seasoning and serve alongside falafel with moutabal. Tabbouleh will keep for a few days in the fridge.
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