Lemon and Fresh Herb Tabbouleh

Ingredients for Lemon and Fresh Herb Tabbouleh

• 120ml medium- or fine-grain bulgur

• 2 tablespoons extra virgin olive oil

• 2 garlic cloves, minced

• 2 cups finely chopped fresh flat-leaf parsley (about 3 bunches)

• 120g diced red onion

• 2 medium tomatoes, seeded and diced

• 1/3 cup finely chopped fresh mint

• 1/4 cup finely chopped fresh basil

• 45ml finely chopped fresh dill

• 45ml finely chopped fresh coriander

• 1/3 cup fresh lemon juice

How to make Lemon and Fresh Herb Tabbouleh

1. Bring a kettle of water to a boil. Stir together the bulgur and 1 tablespoon of the oil in a heatproof bowl. Add boiling water to cover. Cover the bowl tightly with plastic wrap and let stand for 15 minutes. Drain in a sieve, pressing on the bulgur to remove any excess liquid.

2. Transfer the bulgur to a large bowl and toss with the remaining 1 tablespoon oil and the rest of the ingredients until everything is well mixed. Cover and refrigerate for at least 3 hours. Serve cold.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.