A Delicious Alternative Tabbouleh Recipe With Rocket (Arugula)

This tabbouleh recipe is unusual because of the addition of rocket (arugula) but it really works well. Traditionally, parsley is the main herb used, though mint is also a popular ingredient in this Lebanese salad which seems to have hundreds of versions. This one is based on a Madhur Jaffrey recipe and I love it. In fact it's really the only one I make now. This recipe will serve 4 to 6 people generously as a side dish.

Salad Ingredients

200g/7oz/1 cup of bulgur wheat

3 ripe tomatoes, seeded and finely chopped

5 tablespoons of finely chopped fresh flat leaf parsley

100g/4 oz/about 2½ cups of finely chopped rocket (arugula)

6 spring onions, finely sliced

4 tablespoons extra virgin olive oil

4 tablespoons lemon juice

salt and freshly ground black pepper

Make The Tabouleh

1. Place the bulgur in a large bowl and pour over plenty of boiling water. Leave to soak for about 30 minutes. This can vary so taste it to make sure it has become soft.  Leave it for longer if necessary.

2. When soft, drain the bulgur in a sieve. If it seems like there is still a lot of moisture there, lay out a clean tea-towel, tip in the bulgur, gather up the cloth and squeeze out any remaining liquid.

3. Now put the bulgur in a large bowl and fluff it up with a fork. Add the remaining ingredients. Season with plenty of salt and pepper, mix well and serve at room temperature.