Summary

Ingredients

• 150 g bulur, (wheat roats)
• 4 medium tomato (s)
• 1 cucumber (s)
• 4 bunches parsley, smooth
• 1 small onion (s), OR
• 4 spring onion (s) (I personally like it better)
• 1 bunch mint
• 1 lemon (s), the juice
• 5 tablespoon olive oil
• Salt and pepper, black from the mill

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Instructions

1. Put the bulgur in a bowl, pour plenty of boiling water (or, even better, vegetable stock) over it and let it soak for about ½ hour.
2. Dice tomatoes and cucumber, finely chop the onion. Roughly pluck or cut the parsley and mint.
3. Drain the bulgur and let it cool. Mix with the vegetables and herbs. Mix with lemon, olive oil, salt and pepper just before serving. If you like, you can also add a touch of garlic.
4. The tabouleh is served on lettuce or cabbage leaves in a very stylish way.