Tabbouleh

• parsley, finely choppedflat-leaf2 bunch
• mint, finely chopped½ bunch
• bulgur, soaked, drainedfine grain½ cup
• tomato, small dice3 piece
• scallion, thinly sliced4 piece
• lemon, juiced1 piece
• olive oil4 tbsp
• saltto taste½ tsp

Method

1. 1

   Cover bulgur with hot water and let stand until tender; drain and squeeze dry.

   Fluff with a fork after squeezing.

2. 2

   Finely chop a generous bunch of parsley — this is mostly a herb salad.

   Stems too — they're flavour. Just trim the woody base.

3. 3

   Finely chop mint leaves and add to the parsley.

4. 4

   Dice tomatoes small; slice scallions thinly.

5. 5

   Combine everything in a bowl; dress with olive oil, lemon juice, salt, and pepper.

6. 6

   Toss gently and rest 10 minutes for flavours to meld before serving.

   Resting is what ties it together.

Per serving

145

kcal

3g

protein

15g

carbs

9g

fat