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tabouleh salad with parsley, dates and grapes
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Prep Time: 5 minutes

Servings: 6


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Step 1

Combine bulghur wheat, lemon zest, lemon juice, extra-virgin olive oil, water and salt in a large bowl and leave to swell until bulghur wheat is tender but still firm to the bite, about 1 hour. Drain off any excess liquid if there is any.

Step 2

Toss with all remaining ingredients just before serving and season to taste with a little more salt and lemon juice (if needed), freshly ground black pepper and extra-virgin olive oil. Serve with grilled chicken, lamb or beef, and hummus.

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