Prep Time: 10 minutes
Total Time: 10 minutes
- 1 bunch fresh, soft flat-leaf parsley
- 1 handful mint leaves
- 1 – 2 lemons
- 2 tablespoons fine <a href="https://aussietaste.com.au/glossary/grains-legumes-nuts-seeds-a-to-z/burghul/" target="_blank">burghul</a>
- 3 – 4 tomatoes, diced
- 4 spring onions (scallions), finely chopped
- salt and pepper
- olive oil
- grape leaves to line serving bowl, optional
Place the mint and parsley into a colander and wash thoroughly. Allow to drain and then pat dry with a tea-towel.
Gather the mint and parsley in a tight wad in your hand and <strong><span style="text-decoration: underline;">finely</span> </strong>shred the leaves with a very sharp knife, almost in a shaving action. Tip into a colander. Do the same with the mint. Wash the chopped herbs and drain well.
Juice the lemons and pour over the burghul and set aside to soften for 10 minutes.
Combine the parsley and mint, softened burghul, tomato and spring onion in a bowl. Season with salt and pepper, add olive oil and mix with your hands.
Tightly bunching the parsley in your hand ready for cutting is crucial, as is using a very sharp knife – both help you to shave the parsley as finely as possible.
Tabbouleh can be prepared a couple of hours ahead, but add the salt, pepper and oil just before serving.
Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg