Lebanese Tabouleh

Ingredients

• 2 bunches parsley
• 1 bunch fresh mint
• 1 bunch spring onions
• 4 ripe tomatoes
• 2 tbsp fine bulgur
• juice of 1 lemon
• salt
• 1 small dry onion
• zest of half a lemon
• 1 tsp sumac
• 1 tsp pomegranate molasses
• olive oil

Method

1. Start by preparing the parsley: remove any yellow leaves, wash the bunches and drain them in a colander. Wash the mint and spring onions and leave them to drain as well.
2. It is important to wash and dry the herbs well before chopping.
3. Finely chop the parsley, mint and spring onions. Finely chop the tomatoes as well and add them to the herb mixture.
4. Soak the fine bulgur with a little water or lemon juice until it softens.
5. Take a small amount of lemon zest and either grate it finely or grate with a small grater. Do not add too much zest to avoid bitterness in the tabouleh.
6. Add the soaked bulgur to the herbs. Add olive oil, lemon juice and salt to taste. Optionally add 1 tsp pomegranate molasses if desired.
7. Mix the ingredients and eat the tabouleh immediately. It is best to toss the salad just before serving to keep the herbs fresh.
8. Serve tabouleh with lettuce leaves or cabbage as desired.
9. This recipe for Lebanese tabouleh is brought to you by Shou Tabkhin Al-Youm
10. For more delicious salads, here is how to make fattoush: How to prepare fattoush