Tabbouleh

Ingredients:

• Wheat Bulgur – ¼ cup
• Finely Chopped Parsley – 1 Cup
• Finely chopped Mint – ¼ Cup
• Finely Chopped Onion – 1
• Diced Cucumber – 1
• Diced Tomato – 1
• Minced Garlic – ½ Tsp
• Lemon Juice – 2 Tbsp
• Olive Oil – 2 Tbsp
• salt as required

Method:

• Bring 1 cup of water to rolling boil. Add this to bulgur, and soak for at least one hour with lid closed.
• Meanwhile, combine the diced cucumber and tomato in a medium bowl with ½ teaspoon of the salt. Mix well and let it rest for at least
• 10 minutes.
• Cut off the thick stems of the parsley and finely chop them. You can use the food processor for better results.
• Discard the cucumber, tomato juice that has accumulated at the bottom of the bowl.
• In a separate bowl, add drained bulgur (make sure you remove all excess water from the bulgur), mint, parsley, strained cucumber &
• tomato.
• In a small cup, whisk together olive oil, lemon juice minced garlic and remaining salt.
• Pour this mixture to the salad bowl and stir to combine well.
• Let the salad rest for 15 to 30 minutes before serving.