2 tomatoes, peeled, seeded and diced
1 Lebanese cucumber, seeds removed and diced
6 spring onions, chopped
1/2 big bunch parsley, stems and leaves chopped
1 small handful mint leaves, chopped
1 garlic clove, finely chopped
juice of 1/2 – 1 lemon depending on your taste
spray of olive oil
Soak the bulgar in a bowl with enough water to cover for at least 1 hour. Squeeze out the excess water and add all the other ingredients, mixing well.
I served this with marinated chicken and it was really yum. A nice marinade could be a combo of chillies, thyme, garlic, crushed coriander seeds, crushed cumin seeds, crushed peppercorns, lemon juice, olive oil and salt. Char-grilled lamb is also a good combo and you could marinate that for some extra flavour too.
Next time I might include a red or green chili in the tabouleh and maybe add some feta too. It’s also nice to serve with Greek yoghurt mixed with garlic, cucumber, salt, pepper, mint, parsley, dill and maybe a green chili in there too if you’re feeling up to it.