Bulgur salad

Ingredients for 6 servings:

• 200 g bulgur
• 1 large onion(s)
• 75 g parsley, flat-leaf
• 25 g fresh Moroccan mint
• 4 tbsp oil (olive oil)
• 4 tbsp lemon juice
• ½ cucumber(s)
• 1 red bell pepper(s)
• 3 tomatoes
• 2 heads of lettuce

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Tabbouli, from Lebanon

Bulghur is crushed and pre-cooked wheat, similar to coarse couscous. It is sometimes also called burghul. Wash the bulghur, soak it for 20 minutes, and squeeze it dry. Then mix it with the finely chopped onion, parsley, and mint. Peel and finely dice the cucumber, deseed and dice the bell pepper, and cut the tomatoes into eighths. Mix with the olive oil and lemon juice. Season with salt. Let it sit for a few hours. Pile onto a platter lined with the large lettuce leaves. Serve the smaller lettuce leaves on the side. Tabbouli is eaten on a lettuce leaf with your fingers.