Tabbouleh

Directions

1. 1
   Keeping the parsley in its bunch, wash it by holding the stems and plunging the leaves in a bowl of water.
2. 2
   Shake the water out and leave it to dry on a cloth.
3. 3
   Holding the bunch tightly with one hand on a chopping board, slice the leaves with a very sharp knife as finely as you possibly can.
4. 4
   Wash and slice the mint leaves in the same way and add them to the parsley.
5. 5
   Rinse the bulgur very briefly in a strainer under cold running water, then press out the excess water.
6. 6
   About 20 minutes before you are ready to serve, mix the bulgur with the lemon juice and chopped tomatoes so that it softens in their juices.
7. 7
   Just before serving, mix all the ingredients gently together.
8. 8
   The traditional way of eating tabbouleh is to scoop it up with romaine lettuce leaves cut in half or the leaves of Little Gem lettuces.
9. 9
   Serve the leaves separately, or stick them in the bowl around the salad.