Tabbouleh for Reem Kanj
This shouldn’t, really, be put in the same bracket as couscous, despite arguably playing a similar role. This is about the herbs, not the wheat. As Reem says, the most important thing is that your ingredients are fresh and vibrant.
One big bunch of flat-leaf parsley – about 200g – finely chopped
A 25g bunch of mint, shredded
A good handful of spring onions, finely sliced
A few tomatoes, finely chopped
50g bulgur wheat, cooked according to packet instructions
1 tsp Baharat
Pinch ground cinnamon
Juice of a lemon
Glug of olive oil
Maldon sea salt
Thoroughly mix together the chopped parsley, mint, spring onions, tomatoes, cooked bulgur wheat, and spices. Add a good squeeze of lemon juice, an even better glug of olive oil, and season thoroughly with Maldon sea salt and freshly ground pepper. Taste for seasoning and add lemon juice or salt as necessary. Serve.