Euro 2016 Food Challenge: Turkey: Tabbouleh

I love tabbouleh. It's really simple and quick to make, and it tastes so lovely and fresh. I first ate it when I went to Syria in 2004 with my friend Hala, so it also brings back memories for me of all amazing food I had over there, not to mention all the wonderful people I met! I've loved Middle Eastern food ever since, and this is no exception.

There are literally hundreds of variations of this recipe, but this is my SW friendly version.

Ingredients 

100g bulgar wheat

3-4 fresh tomatoes

3-4 Spring onions

A quarter of a cucumber

A large bunch of parsley

A small bunch of mint

Juice of half a lemon

Put the bulgar wheat in a bowl and pour over enough boiling water to just cover it. Chop the tomatoes finely, and put these on top of the bulgar wheat so the juices soak in. Set aside for 30 minutes.

Finely slice the Spring onions. Finely chop the cucumber and herbs. 

When the bulgar wheat is ready, fluff the grains up with a fork, and stir through the chopped ingredients and the lemon juice. Season with salt to taste.

Serve on a bed of lettuce leaves.  We had ours with roast chicken, and it was lovely.