(Serves 4)
Prep time: 45 mins
Ingredients
100g fine burghul (bulghur wheat), soaked in cold water, drained
3 cups flat leaf parsley, finely chopped
1/2 cup finely chopped fresh mint leaves
5 finely chopped spring onions (including the green part)
4 medium-size tomatoes, finely cubed
1/2 cup lemon juice
4 tbsp olive oil
salt and pepper, to taste
lettuce leaves, to serve
Preparation
1. In a salad bowl, toss together burghul, parsley, mint, spring onions and tomatoes with lemon juice and olive oil. Season with salt and pepper, according to taste.
2. Serve tabouleh with lettuce leaves.
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Recipe by Chef Nicolas Tordeurs, Corp Executive Hotel Apartments, Al Barsha
