Tabboulleh Salad

Ease of Preparation: Moderate

Yield: 6-8 servings

Ingredients:

1 Cup bulgur wheat (250ml)

1 Cup boiling water (250ml)

Juice of 3 lemons

¼ cup olive oil (60ml)

2 teaspoons chopped garlic (10ml)

3 green onions sliced thinly

4 medium tomatoes seeded and diced

2 cups chopped flat leaf parsley (500ml)

3 tablespoons fresh chopped mint leaves (45ml)

Salt and pepper to taste

Method:

Place the bulgur wheat in a bowl. Pour over boiling water. Cover with plastic wrap.  Set-aside until swollen and tender, approximately 30 minutes.

Fluff the bulgur wheat with a fork.

Add the lemon juice and oil to the bulgar wheat and mix well.

Add the chopped parsley, mint, tomatoes, green onion and garlic.

Mix to combine and season to taste.