Lebanese mint and oregano tabouleh

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Traditionally tabouleh is made with parsley, but when the parsley didn’t make it in the competition with purple and green sage for light, other herbs had to step up to the mark. So the Lebanese tabouleh (summer 2012) was made with lots of mint and even more oregano.

This recipe contains the following types of ingredient: plants and fungi.

Ingredients

180 g
bulgur wheat
handful
fresh mint leaves
3 handfuls
fresh oregano
1
medium red onion
18
cherry tomatoes
Dressing
2
FAIRTRADE lemons
10 g
salt
3 g
black pepper
30 ml
FAIRTRADE olive oil

Method

Measure the bulgur into a bowl and cover with boiling water. Allow to soak for 1 to 2 hours until puffed up and soft. Drain any surplus water.

  • Wash and chop the fresh herbs
  • Skin the onion and chop very small, or grate.
  • Cut the tomatoes into quarters

Combine the bulgur wheat, herbs, onion and tomatoes in a serving bowl.

Juice the lemons and add the salt and pepper, and the olive oil. Mix well.

Sprinkle the dressing over the bulgur and gently turn. Chill well before serving.