Plum & Parsley Tabbouleh

From Your Pantry:

 

40g Bulgur Wheat (traditional) or Couscous

 

3 tbsp Extra Virgin Olive Oil (or cold-pressed rapeseed oil)

 

Sea salt and cracked black pepper

 

Simple Method:

 

Soak the Grain: Place the 40g of bulgur wheat (or couscous) into a small bowl. Pour over just enough boiling water to cover it by about 1cm. Cover the bowl with a plate and leave it to sit for 10–12 minutes until all the water is absorbed and the grains are tender. Fluff with a fork and let it cool.

 

The Herb Fineness (The Secret to Tabbouleh): While the grain soaks, wash and thoroughly dry your parsley and mint. Strip the leaves from the tough stems. Using a sharp knife, chop the herbs as finely as you possibly can. Do not use a food processor, or they will turn to mush—this dish is all about the clean, hand-chopped texture!

 

Dice the Plums & Onion: Finely slice your spring onions. Slice the plums away from their stones and dice them into small, neat cubes (roughly the size of small peas) so they integrate perfectly with the herbs.

 

Toss It Together: In a large serving bowl, combine the cooled bulgur wheat, the mountain of finely chopped parsley and mint, the diced spring onions, and the diced plums.

 

Dress the Salad: Drizzle over the juice of a whole lemon and the 3 tablespoons of oil. Season generously with sea salt and black pepper. Toss everything together gently so you don't bruise the plums.

 

Rest and Serve: Let the tabbouleh sit at room temperature for 10 minutes before serving. This allows the plum juices, lemon, and herbs to mingle and infuse the bulgur wheat.