Tabbouleh is tasty, healthy and light. This is a slightly nutty tasting Mediterranean meal that is quick and easy and perfect for the vegetarian in your life.
1 cup bulghur wheat (or use quinoa or buckwheat)
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup olive oil
3 1/2 teaspoons salt
1 cup finely chopped spring onions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 cucumber, unpeeled and diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper
Place the bulghur (or quinoa or buckwheat if using) in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
Add the spring onions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate.
Tip: The flavour will improve if the tabbouleh sits for a few hours.