Hidden Valley

Middle Eastern Tabbouli

Hidden Valley


1 cup bulgur (cracked wheat)

500ml boiling water

2 roma tomatoes seeded and finely chopped

1 bunch of spring onions finely sliced

4 tbspn finely chopped HIDDEN VALLEY HERB mint

2 cups of finely chopped HIDDEN VALLEY HERB
italian parsley

125ml fresh lemon juice

60ml extra virgin olive oil

pinch of sea salt

freshly cracked papper to taste



Add bulgur and boiling water to a large bowl and let stand for 1 hour stirring occasionally. Drain well in a strainer or squeeze excess water out in a clean cloth. Place back in the bowl and add all other ingredients and mix well. Refrigerate for 2 hours.


Serve as a side dish with barbequed meats.


Hidden Valley