Tabboule (Bulgur Wheat and Parsley Salad)

Ingredients

• •¾ cup fine bulgur wheat
• •2 cups cold water
• •2 cups chopped parsley
• •½ cup finely chopped spring onions
• •¼ cup finely chopped mint
• •¼ cup olive oil
• •2 tablespoons lemon juice
• •1 ½ teaspoons salt
• •½ teaspoon freshly ground black pepper
• •2 firm ripe tomatoes
• •Crisp lettuce leaves
• •¼ cup lemon juice, mixed with
• •½ teaspoon salt

Directions

1. 1Place bulgur wheat in a bowl and cover with the cold water.
2. 2Leave to soak for 30 minutes.
3. 3Drain through a fine sieve, pressing with back of a spoon to extract moisture. Spread onto a cloth and leave to further dry.
4. 4Meanwhile, prepare parsley. Wash well, shake off excess moisture and remove thick stalks. Wrap in a tea towel and place in refrigerator to be crisp and dry.
5. 5Put bulgur wheat into a mixing bowl and add spring onions. Squeeze mixture with hand so that bulgur wheat absorbs onion flavor.
6. 6Chop parsley fairly coarsely, measure and add to the bulgur wheat with mint.
7. 7Beat olive oil with lemon juice and stir in salt and pepper. Add to salad and toss well.
8. 8Peel and seed tomatoes and cut into dice. Gently stir into salad. Cover and chill for at least 1 hour before serving.
9. 9Serve in salad bowl lined with crisp lettuce leaves. Lemon juice and salt mixture is served in a jug so that it may be added according to individual taste.