Tabouleh Salad with Parsley, Dates and Grapes

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.