½ cup bulgur, washed and drained

8 – 10 spring onions

2 tsp salt

¼ tsp blackpepper

¼ tsp mixed spices

5 cups parsley, finely chopped

¼ cup mint, finely chopped (or 2 tsp dried mint)

3 large tomatoes, finely chopped

¼ cup lemon juice

¼ cup olive oil

-   Refrigerate drained bulgur for at least an hour

-   Finely chop spring onions separating the white bulbs from the green stems.

-   Add chopped spring onion bulbs, salt, pepper and spices to the bulgur and mix well.

-   Mix spring onion stems, parsley, mint and tomatoes into the bulgur mixture.

-   Before serving add lemon juice and olive oil and toss well to evenly dress the salad.

Tabbouleh is usually served in a wide based bowl or deep serving dish and garnished with lettuce leaves. When it is served as mezza a large spoonful is placed in a lettuce leaf, wrapped into a roll and eaten with the fingers.