Tabbouleh

Ingredients

• 1/2 cup fine bulgur (or couscous)
• 4 cups parsley, very finely chopped
• 1 cup mint, chopped
• 4 tomatoes, finely diced
• 1 onion or 4 spring onions
• 1/2 cup olive oil
• 3 lemons
• Salt, black pepper

Method

1. Soak the bulgur in the juice of one lemon and 1/4 cup water for 20 minutes. It softens without boiling.
2. Chop the parsley by hand with a sharp knife. A blender bruises it into a wet green paste.
3. Dice the tomatoes and let them drain in a sieve for 10 minutes.
4. Combine everything with olive oil, the rest of the lemon, salt and pepper.
5. It should look overwhelmingly green with grain scattered through it. If it looks like a grain salad, add more parsley.
6. Rest 15 minutes. Lettuce leaves to scoop.