Tabbouleh | Vanessa Gianfrancesco

Ingredients:

• 1 ½ cups (350 ml) parsley, chopped
• ⅓ cup (80 ml) mint, chopped
• ¾ cup (180 ml) cooked bulgur
• 5 tomatoes, seeded & diced
• 2 tablespoons (30 ml) olive oil
• 3 tablespoons (45 ml) lemon juice
• Salt and pepper

Method:

In a bowl, combine the parsley, mint, bulgur, and tomatoes. Mix.

Whisk together the olive oil and lemon juice. Pour over the parsley mixture and toss to coat.

Season with salt and pepper. Seve immediately.