Tabbouleh | Desiree Nielsen

Yield: 4 servings

Ingredients:

1 ½ cups (350 ml) flat-leaf parsley, chopped

1/3 cup (80 ml) mint, chopped

¾ cup (180 ml) cooked bulgur

2 cloves garlic, finely minced

2 scallions, finely sliced

½ cucumber, diced

2 Roma tomatoes, de-seeded and diced

2 tablespoons (30 ml) olive oil

3 tablespoons (45 ml) lemon juice

Salt and pepper

Method:

Put chopped parsley and mint into a bowl. Add cooked bulgur.

Mix in minced garlic, scallions, cucumber, and tomatoes.

Drizzle in olive oil. Squeeze lemon juice over top.

Season with salt and pepper.

Toss to coat.

Enjoy!