- Large bunch fresh flat leaf parsley leaves only.
- 25g Bulgar wheat
- Small bunch fresh mint leaves
- 1 small red onion
- 3 tbsp freshly squeezed lemon juice
- Salt to taste
- 3 tbsp extra virgin olive oil
- Place the Bulgar wheat into a small bowl and cover with 50ml of boiling water. Stir, then set aside until the Bulgar wheat has absorbed all of the water.
- Wash, dry and then finally chop the parsley leaves and mint leaves.
- Mix well the mint leaves, parsley leaves and finely chop red onion and tomatoes and Bulgar wheat in a bowl.
- Mix well lemon juice, olive oil, salt and pepper in a cup and drizzle it over salad.
- Serve Tabbouleh salad with warm flatbread or hot or cold mezze.
