For company
Herby tabbouleh — parsley-forward, the way it should be
A parsley salad with a whisper of bulgur, not the other way around. Bright, lemony, essential on any Middle Eastern table.
25 minServes 4–6 as a sideCass's rating
Chop the parsley by hand — a food processor bruises it. And squeeze the tomatoes to lose the seeds so it doesn't go watery.
Method
- 01
Rinse the bulgur, cover with cold water and soak for 15 minutes until softened. Drain and squeeze out excess water in a clean tea towel.
- 02
In a wide bowl combine the bulgur, parsley, mint, tomatoes and spring onions.
- 03
Whisk the olive oil, lemon juice, salt, pepper and allspice together and pour over the salad.
- 04
Toss gently with two forks. Taste — it should be sharp, herby and green. Let it sit 10 minutes before serving so the flavours meet.
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