Tabbouleh

  • 225g bulgur wheat
  • 375ml boiling water
  • 2 medium tomatoes, seeded and diced
  • 1 large cucumber, peeled, seeded and diced
  • 100g diced red onion
  • 100g finely chopped fresh parsley leaves
  • 35g finely chopped fresh mint leaves
  • 45ml olive oil
  • 65ml lemon juice
  • 1 tsp grated lemon zest
  • 1 tsp ground cumin
  • Salt and freshly ground black pepper
  • 6 grilled chicken breasts as optional accompaniment
1) Place the bulgur into a large heat-proof bowl. Pour the boiling water over it, stir and cover tightly with cling film. Let it sit for about 15 minutes, until the water is absorbed and the bulgur is tender. Drain any excess water from the bulgur.

2) Stir in the tomatoes, cucumber, onion, parsley, and mint.

3) In a small bowl, whisk the oil, lemon juice, zest, cumin, salt and pepper.

4) Pour the dressing over the bulgur mixture and toss well to combine. Cover and place in the refrigerator for 1 hour or more.

5) Serve chilled.

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