How to cook
Wash the parsley bunch and dry it. Chop it and place it in a bowl. Dice the tomatoes and add them to the parsley. Dice the red onions as well, add them. Wash and dry the mint, chop it finely and add it to the rest of the products, along with the green onions. Stir and leave it aside.
Pour boiling water over the bulgur, enough to cover it, and leave it to swell for about 15-20 min. It needs to become sand-like. Stir with a fork so that it takes in the liquid well. To the main mixture, add the Ras el hanout spice, lemon juice and olive oil. Pour the bulgur on top as well. Stir and serve immediately with a sprig of mint for decoration.
Source: MasterChef J. Mielle.
Notes: This is the original Tabbouleh salad which Master Chef J. Mielle showed how to prepare during his last trip to Beirut, Lebanon.
You can find Ras el hanout in specialized stores for spices. It has a unique aroma and taste. Of course if you just can't find it, leave it out. The mint is mandatory though.