Lebanese Tabbouli

Ingredients (serves 4-6)

• 3 bunches Italian parsley, finely chopped 

• 3 tomatoes, finely chopped 

• 1 bunch mint, finely chopped

• 1 bunch of green onion or scallions, finely chopped

• 1/4 cup fine bulgur wheat 

• 1/2 cup extra virgin olive oil 

• 1 lemon (juiced, to taste)

• Salt & pepper (to taste)

How to do it 

1). Make the “dressing”. 

In a large mixing bowl, add bulgur wheat, olive oil, lemon juice, salt and pepper. Mix together and let marinate while you do the rest. 

2). Get to chopping. 

Everything in this recipe needs to be chopped finely. It will take some time, but it’s worth it. Start with your herbs, add to your mixing bowl as you go, and finish with the tomatoes so your choppy board doesn’t get messy.

3). The most critical step: mix and taste! 

Combine all of your hard work in your bowl. Taste. If it’s too acidic, add more oil – and if it needs some zest, add more lemon. Play with the salt and pepper until you like it. Eat immediately or store in your fridge and let the flavors get to know each other.