Tabbouleh - a delicious Lebanese vegetarian salad
- 280g coarse bulgur, rinsed and drained
- 1 cucumber, finely diced
- 1 large tomatoes, diced
- 1 bunch fresh parsley leaves, chopped
- 1 bunch spring onions, finely chopped
- 1 onion, finely diced
- 1 clove garlic, minced
- 60ml olive oil
- 1 lemon, juiced
- Salt and pepper to taste
Place the bulgur in a large bowl and completely cover with water; soak for 45 minutes. Drain and squeeze to remove excess water.
Mix cucumbers, tomatoes, parsley, spring onions, onions, garlic, olive oil, lemon juice, salt and ground black pepper together in a bowl.
Stir bulgur into cucumber mixture; toss. Refrigerate tabbouleh for at least 5 hours before serving.