Proper Parsley Tabbouleh with Lemon and Mint

⏱ 35 min · Serves 4

This is tabbouleh the Levantine way: a mountain of finely chopped parsley and mint with just a handful of bulgur, sharpened with lemon and sweet ripe tomatoes. Fresh, green and endlessly scoopable with lettuce leaves or warm flatbread.

Per serving: 232 kcal · 3.5g protein · 16.0g carbs · 18.0g fat

Ingredients

• 50g fine bulgur wheat (#1 grade)
• 4 medium ripe tomatoes (about 400g), finely diced
• 2 large bunches flat-leaf parsley (about 150g total), very finely chopped
• 1 large bunch mint (about 30g leaves), finely chopped
• 4 spring onions, finely sliced
• 1/2 tsp ground allspice (optional)
• 1/4 tsp ground cinnamon (optional)
• 5 tbsp extra virgin olive oil
• 4 tbsp lemon juice (about 2 lemons)
• 3/4 tsp fine sea salt, plus more to taste
• Black pepper, to taste
• 1 baby gem lettuce, leaves separated, to serve

Method

1. Rinse the fine bulgur in a sieve under cold water, then tip into a bowl. Dice the tomatoes and add them to the bulgur with any juices, plus 1 tbsp of the lemon juice. Leave for 15 minutes — the tomato juice softens the grain, no boiling water needed.
2. Meanwhile, wash the parsley and mint well and dry thoroughly in a salad spinner or tea towel; wet herbs make a soggy salad.
3. Strip the parsley leaves from the thick stalks and chop very finely with a sharp knife. Do the same with the mint leaves. Add both to a large bowl with the spring onions.
4. Add the soaked bulgur and tomatoes to the herbs, along with the allspice and cinnamon if using.
5. Pour over the olive oil and remaining 3 tbsp lemon juice, add the salt and a good grind of pepper, and toss gently with your hands or two forks.
6. Taste and adjust — it should be bright and lemony, with a little more salt if it tastes flat. Rest 5 minutes, then pile onto a platter with the lettuce leaves for scooping.