This Middle Eastern salad is bursting with fresh herb flavours. It can be served alone, or scooped up into small pieces of torn Lebanese bread for lunch or as a snack. It's also good with grilled or barbecued meats such as lamb marinated in lemon and oregano - serve some yoghurt on the side, as well.
⅔ cup fine burghul
1 cup mint leaves, finely chopped
1¼ cups flat-leaf (Italian) parsley leaves, finely chopped
4 spring onions, trimmed and finely chopped
3 large roma tomatoes, cut into 5mm pieces
¼ cup olive oil
¼ cup freshly squeezed lemon juice, or to taste
Lebanese bread, to serve
1. Place the burghul in a bowl, cover with cold water and stand for 5 minutes. Drain well through a fine sieve then, using your hands, squeeze to remove as much residual water as possible. Transfer to a large bowl.
2. Add the remaining ingredients, season to taste with sea salt and freshly ground black pepper then use a fork to mix the ingredients well. Cover the bowl with plastic wrap then stand at cool room temperature for 30 minutes for the flavours to develop. Tabouleh is best served on the day of making.