Lebanese Parsley Tabbouleh with Fine Bulgur and Lemon

What you need

• 60 g (1/3 cup) fine bulgur
• 80 ml (1/3 cup) lemon juice, from 2 lemons, plus more to taste
• 3 bunch flat-leaf parsley, about 150 g (5 oz) leaves
• 15 g (1/2 oz) mint leaves
• 3 firm ripe tomatoes
• 4 spring onions
• 80 ml (1/3 cup) extra virgin olive oil
• 1 tsp salt, or to taste
• black pepper, to taste
• 1 small romaine lettuce, leaves separated, for serving

Method

Restated from the original video

1. 1

   Rinse the bulgur in a fine sieve and shake off the water.

2. 2

   Put the bulgur in a small bowl with half the lemon juice and leave to soften for 20 min.

3. 3

   Meanwhile, wash the parsley and mint and dry them completely in a salad spinner or on towels.

4. 4

   Pick off the parsley leaves, keeping only the thin upper stems. Bunch them tightly and slice as finely as possible with a very sharp knife.

5. 5

   Chop the mint leaves finely the same way.

6. 6

   Cut the tomatoes into small dice, about 5 mm (1/4 in), keeping their juice.

7. 7

   Slice the spring onions thinly, white and green parts.

8. 8

   In a large bowl, combine the parsley, mint, tomatoes with their juice, spring onions and the softened bulgur.

9. 9

   Pour over the olive oil and the rest of the lemon juice, then season with the salt and pepper.

10. 10

    Toss well and taste. It should be sharp with lemon; add more if needed.

11. 11

    Serve soon after mixing, with the lettuce leaves for scooping.

Imported from andy-cooks.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.