Ingredients

• 2 cups flat leaf parsley (well washed and dried)
• ½ cup fresh mint leaves (well washed and dried)
• 4 spring onions (scallions) washed
• ½ red onion
• 4 tomatoes
• 1 medium lemon, juiced
• ¼ cup olive oil
• ¼ cup fine Bulghur
• 2 tsp Ras el hanout or Sumac spice
• Salt and pepper

Steps

• Step 1

  First soak the Bulghur with half cup of boiling water and leave it to rest for 20 minutes.

• Step 2

  Chop the parsley medium fine, and add to a large mixing bowl.

• Step 3

  Remove the core (eyes) of the tomatoes and dice into cubes. Add to mixing bowl

• Step 4

  Chop the red onion and add to mixing bowl.

• Step 5

  Slice the spring onions (scallions) finely, add to mixing bowl.

• Step 6

  Pluck the mint leaves away from the stems, throw out the stems and roll the leaves tightly like a cigar. Using a knife, cut or shred finely. Add to mixing bowl.

• Step 7

  Fluff up the Bulghur and if cool, add to the mixing bowl along with the ras el hanout spice, salt and pepper.

• Step 8

  Juice one whole lemon and add to salad along with olive oil, mix well and serve immediately or refrigerate.

Little Tips

Garnish with lettuce or mint leaves. Refrigerate and consume same day. You can also soak the Bulghur in lemon juice for a better flavour. Placing the chopped tomatoes in a sieve with a sprinkle of salt and allowing them to drip, will remove excess moisture. You can also add fresh cucumber for extra crunch.