1 mug bulgur wheat
2 mug boiling water
1 tbsp flat parsley, finely chopped
1 tbsp mint leaves, finely chopped
juice 1/2 lemon
glug olive oil
generous pinch sea salt
Additional ingredients: these are all traditionally added to make tabouleh but I add them to the base individually as my daughter doesn't like tomato or cucumber, I don't like tomatoes and the OH doesn't like raw onion.
1/2 cucumber, chopped
handful of cherry tomatoes, chopped
1/2 onion, finely chopped
- Put the bulgur wheat in a bowl, pour over boiling water and cover for 30 minutes.
- Remove the cover and allow to completely cool.
- Add the other ingredients and stir through with a spoon.
- Add the additional ingredients, according to taste.
Ideal to leave in the fridge for a few days and use as a quick addition to lunches or dinner.
