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Tabbouleh
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2009
Parsley, for me, is King of Health and constantly I am told that I have something green between my teeth. I eat this all the time in the local Lebanese, with flat bread. It’s a modest and boosting lunch.
Ingredients
25 g 2 a large bunch
Method
Put the bulgar wheat in a small bowl and cover with 50ml just-boiled water. Stir, then leave to stand for 20 minutes to allow it to absorb the water.
Cut out the green stalk ends of the tomatoes and make a small cross in the bases. Put the tomatoes in a bowl and cover with just-boiled water. Leave for about 30 seconds. Peel - after this time the skins should come away easily.
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