Tabbouleh

Tabbouleh is unusual in that its main ingredient is parsley. I use the flat-leafed rather than the curly variety, which is a bit scratchy unless you chop it really finely. It’s served mixed with a little cracked wheat (bulgur or burghul), which, being broken into small bits, needs no lengthy soaking or boiling. Tabbouleh usually has a little finely chopped tomato in it and always has a good deal of sharp fresh lemon juice. You can add diced cucumber too (see