Tabouleh

Cover fine bulgur with boiling water or hot stock, leave it for about 10–15 minutes, then drain and squeeze out excess moisture. Fluff it with a fork before mixing it with the chopped herbs and dressing.

Parsley should be the main ingredient, not a garnish: use a large bunch for a small handful of fine bulgur. Chop it very finely with a sharp knife, and dry it well first so the salad does not turn watery.

You can chop the parsley and mint a few hours ahead, but keep them dry and chilled. For the freshest texture, add the lemon juice, tomato and salt shortly before serving; dressed tabouleh is best eaten the same day.

Serve it alongside grilled vegetables, falafel, kebabs or hummus, or spoon it into lettuce leaves. It is also a familiar part of a mezze spread.

Yes. Replace the bulgur with cooked quinoa for a similar, gently nutty bite, or use finely chopped cauliflower for a grain-free version. Keep the parsley, mint, lemon and tomato prominent.

The names are often used for the same salad, but recipes differ in their proportions. In a parsley-led tabouleh, bulgur is a small addition; some versions use more bulgur and less parsley.

Traditional tabouleh made with bulgur contains gluten because bulgur is wheat. For a gluten-free version, replace it with quinoa or finely chopped cauliflower and avoid cross-contamination from utensils or serving dishes.