SERVES 4-6
-250g/9oz/1 1|2 cups bulgar wheat;
-1 large bunch spring onions (scallions), thinly sliced;
-1 cucumber, finely chopped or diced;
-3 tomatoes, chopped;
-5-2,5ml/1|4 - 1|2 tsp ground cumin;
-1 large bunch fresh flat leaf parsley, chopped;
-juice of 2 lemons, or to taste;
-60 ml/4tbsp extra virgin olive oil;
-cos or romaine lettuce leaves;
-olives, lemons, wedges, tomato wedges, cucumber slices and mint springs, to garnish (optional);
-natural (plain) yogurt, to serve (optional).
1. Remove any dirt from the bulgur wheat. Place it in a bowl, cover with cold water and leave to soak for about 30 minutes. Tip the bulgur wheat into a sieve (strainer) and drain well, shaking to remove any excess water, the return in to the bowl.
2. Add the spring onions to the bulgur wheat, then mix and squeeze together with your hands to combine.
3. Add the cucumber, tomatoes, cumin, parsley, mint, lemon juice and oil to the bulgur wheat and toss well.
4. Heap the tabbouleh on to a bed of lettuce leaves and garnish with olives, lemon wedges, tomato, cucumber and mint springs. Serve with a bowl of natural yogurt, if you like.
Nutritional info per portion: Energy 232kcal/965 kj; Protein 5.2g; Carbohydrate 34.6g of which sugar 2.7g, Fat 8.4g of which saturate 1.1g, Cholesterol 0mg, Calcium 51mg, Fibre 1.4g, Sodium 12mg.