Tabbouleh with bulgur

Ingredients for 4 servings:

• 200 g bulgur
• 500 ml water
• 1 bunch of flat-leaf parsley
• 4 sprigs of mint
• ½ cucumber(s)
• 4 spring onions
• 2 tomatoes
• 2 lemons, juice
• 4 tbsp olive oil
• Salt
• pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 35 minutes

Boil the bulgur in 500 ml of water for about 10 minutes, then remove from the heat and let it swell for another 20 minutes. Meanwhile, wash the parsley and mint, dry them, and slice them into thin strips. Peel the cucumber, remove the core, and dice it. Trim, wash, and slice the spring onions. Wash the tomatoes, remove the stems and cores, and then dice them. Fluff the bulgur with a fork. Mix it with the vegetables and herbs in a bowl. Mix the lemon juice and oil with salt and pepper and toss it with the salad. Let it sit for at least 1 hour, then stir well again.