Kosher tabbouleh recipe
Ingredients
200g fine bulgur wheat
100ml olive oil
250ml boiling water
2 plum tomatoes, de-seeded and diced
1 red pepper, finely diced
1 small bunch of coriander, finely chopped
1 small bunch of mint, finely chopped
1 large bunch of flat-leaf parsley, roughly chopped
juice of 2 lemons
salt
pepper
Place the bulgur wheat in a large heatproof bowl. Coat the bulgur wheat in half of the olive oil before pouring over the boiling water. Cover the bowl tightly with clingfilm and let it stand for 10 minutes. Drain the bulgur wheat through a sieve, pressing on it to remove any excess water. Transfer to a large mixing bowl and toss with the pepper and tomato. Add the rest of the olive oil, lemon juice and chopped herbs before stirring well. Season to taste before chilling. Spoon into bowls and serve cold.
