Tabouleh

I got introduces to this salad at a Mediterranean cafe, where I had it in a pita bread with falafel, and it was sooooo good. But I haven't had it for years but got reminded off it today when my boyfriend mentioned something about pita bread, so I decided to make it.

I once had a recipe for it, but don't know where it is now, so kind of made this recipe from memory, and I think I used to much bulgur, so have reduced it in the recipe below.

Note: if using Quinor, you might need to drain some of the excess fluid from the vegetables.

200g Bulgur wheat (or Quinoa if you want gluten free, about 2 cups, cook after directions on the package)
350ml boiling hot water
½ Cucumber (seeds removed)
200g tomatoes
4-5 spring onions
1 clove of garlic pressed
Big bunch of Parsley
little bunch of mint (about 1/3 the amount of the parsley)
2 teaspoons salt
1 teaspoon fine black pepper
½ teaspoon fine Cumen
juice of one lemon
4 tablespoons olive oil

Put the Bulgur in a bowl and ad the boiling hot water, cover with a lid and leave it to steam for at least ½ hour.

If you have a food processor this next bit is very easy, just place the rest of the ingredients in the food processor and pulls until you get a chunky salsa consistency, and then just mix it with the Bulgur/Quinoa. Cover at let it rest in the fridge for at least an hour.

If you don't have a food processor,  it is still very easy, just chop up all the vegetables and herbs finely, and mix it all the ingredients in with the Bulgur/Quinoa. Cover at let it rest in the fridge for at least an hour.

Serve with warm pita bread, meat skewers or falafel. Enjoy.

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