Tabbouleh salad

This recipe is easier than you think. It only needs some patience to cut the parsley.

You will need:

– 2 2 cups finely chopped parsley

– 2 medium tomatoes cut into cubes (approx. 1 centimeter each)

– half a cucumber without the seeds

– 7 mint leaves finely chopped (or more if you like the strong taste)

-3 tablespoons olive oil

– half cup of bulgur

– 1 cup boiling water

Salt

Pepper

Lemon (I use half a lemon, but you can use as you wish).

 

In a bowl, that withstands high temperatures, mix the bulgur with 3 tablespoons olive oil and then pour the cup of boiling water, cover well with foil to keep all heat inside and let stand for 15 minutes. Meanwhile finely chop the remaining ingredients. While some finely chop the parsley in a mixer, I do not like because it removes all of the juices so I prefer the traditional way using a cutting bench and a good knife. When we have finely chopped parsley, tomatoes, half the cucumber (removing the seeds with a teaspoon ) and mint, mix in the bowl or the final container where We will store our salad.  Strain juices from the bulgur and add it to the chopped vegetables.  Add salt and pepper to taste and finally pour over the lemon juice.

 

TIP: Unless you plan to serve it immediately better not to add the lemon because after a few hours it loses its sourness, and the one of the main flavors of this recipe is the sourness of the lemon.