Tabbouleh
Serves 4
- 2 bunches (about 150g/21⁄2 cups each) of flat leaf parsley
- A small bunch (about 75g/11⁄4 cup) of mint
- 2 medium spring onions
- 1 large ripe tomato
- 15g (1/2 cup) fine bulgur
- Juice of 2 lemons
- 1/3 cup (about 73g) olive oil
- Green hot pepper, finely diced (optional)
- Romaine lettuce or tender white cabbage leaves to serve
This is the ingredient list from LOST iN Cooks
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