Tabbouleh
Ingredients
- ⅔ cup fine burghul
- 1 cup mint leaves, finely chopped
- 1¼ cups flat-leaf (Italian) parsley leaves, finely chopped
- 4 spring onions, trimmed and finely chopped
- 3 large roma tomatoes, cut into 5mm pieces
- ¼ cup olive oil
- ¼ cup freshly squeezed lemon juice, or to taste
- Lebanese bread, to serve
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