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.