A fresh, herb-packed tabbouleh made with parsley, lemon, bulgur and crisp vegetables, served with baby cos leaves for scooping. Bright, clean and perfect alongside grilled lamb, chicken or other simply cooked meats.
Ingredients
½ cup fine bulgur wheat, cooked and cooled
1 punnet cherry tomatoes, chopped into quarters
½ white salad onion, diced
1 large bunch parsley leaves, picked, washed and finely chopped
2 Lebanese cucumbers, deseeded and diced
½ baby cos lettuce, leaves separated and washed
50 ml lemon juice, or to taste
80 ml extra virgin olive oil
1 garlic clove, grated
Salt
Directions
Place the tomatoes, onion, cucumber, parsley and bulgur wheat in a bowl and mix together.
In a small bowl, mix the lemon juice, garlic, olive oil and salt, then stir through the tabbouleh.
Arrange the cos leaves on the side of a serving dish and place the tabbouleh in the centre, ready for serving.
