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Tabbouli Salad
Great in pita pockets with falafels, kebabs or just hummus and salad. This can also be a tasty side addition to simple grilled fish or meat meals, or as part of barbecue or picnic spread.
1 Large bunch Continental (Flat Leaf) Parsley
1/2 Cup Bulghur wheat
4 Tomatoes
1/2 Cucumber
1/2 smallish Red onion
Handful Fresh mint
4 Tbsps Extra virgin Olive oil
4 Tbsps Lemon Juice
Salt and Pepper to taste
1. Soak the bulghur wheat in cold water for 5 minutes then bring to the boil and simmer for 7 minutes. Drain.
2. Into a large bowl, finely chop the parsley and mint.
3. Chop into small squares the tomatoes (seeds removed), cucumber and red onion.
4. Add the cooled bulghur wheat to the bowl and mix.
5. Add the lemon juice and olive oil, season to taste.
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