Tabbouleh

Ingredients

• 2 ozfine bulgur wheat
• 14 ozripe tomatoes, finely diced, juice kept
• 5 1/4 ozflat leaf parsley, three large bunches, leaves and fine stalks
• 1 ozfresh mint, leaves only
• 4scallions, very finely sliced
• 2lemons, juiced
• 1/3 cupextra virgin olive oil
• 1/4 tspground allspice
• 1 tspsea salt, or to taste
• 1/4 tspblack pepper

Method

1. 1

   Put the bulgur in a bowl with the diced tomatoes and all their juice and half the lemon juice. Leave it for 30 minutes, by which time the grains will be tender.

2. 2

   Gather the parsley into a tight bundle and slice it finely with a sharp knife, working through it two or three times. Do the same with the mint.

3. 3

   Stir the parsley, mint and scallions into the soaked bulgur, then add the olive oil, the rest of the lemon juice, the allspice, salt and pepper.

4. 4

   Leave it to sit for 10 minutes, then taste. It will almost always want more lemon and a little more salt once the herbs have relaxed.