Tabbouleh

Tabouleh is another core classic of Levantine food and mixes the nutty taste of cracked wheat (burghul) with aromatic parsley and a simple, lemony dressing. And it.is.the.business!

Ingredients

• 1/2 cup burghul
• 3 cups parsley, chopped finely
• 1/2 cup mint, chopped finely
• Juice of 2 lemons
• 2 tomatoes, skinned, seeded and chopped.
• 1 onion, finely chopped
• 3 tbsp olive oil
• Salt and pepper

Soak the burghul for about 1/2 an hour in an equal quantity of water, and then drain it, placing it on a clean tea towel and patting it to dry it out thoroughly. Mix the chopped onion, burghul and chopped parsley together with the mint in a bowl. Mix the olive oil and the lemon juice with a teaspoon of salt and plenty of black pepper: drizzle this over the burghul and parsley mixture and toss. Add the chopped tomato, and mix this in gently. Serve on a bed of cos lettuce leaves to the applause of all.