Tabbouleh Salad

Mom was always willing to pitch up and help anyone,anywhere. One time we were all at a Bar Mitzvah in Israel. There were about 60 of us staying at the hotel and everyone was wanting their lunch. The staff was struggling to manage, so what did mom do? She knew exactly how to solve this problem so she went into the kitchen, rolled up her sleeves and got stuck in. Everyone enjoyed the food. Compliments to the chef – our mom.


140g Flatleaf parsley
25g Mint (optional)
170g Bulgur wheat
2 Tomatoes, finely chopped
1 bunch spring onions, finely chopped, or 1 very small white onion, peeled and finely chopped
Freshly squeezed juice of 3 lemons
6 tbsp extra virgin olive oil
salt & black pepper


First, finely chop the herbs. You might be tempted to use a food processor for this quantity, but it’s far better to do it by hand. Using the machine can make the herbs go all soggy and watery. 
Rinse the bulgur wheat under cold running water, then put it in a bowl of cold water to soak for 30 minutes. When the wheat has softened, drain it, then squeeze it with your hands over a sieve in the sink to get rid of as much water as possible. Put the bulgur in a serving bowl.
Add the tomatoes, chopped parsley and mint (if using) and the spring onions or onion to the bowl, then the lemon
juice and olive oil.
Season the salad well and leave it for 15–20 minutes for the flavours to develop.
Check the seasoning before serving and add more salt and pepper if you like.