A popular salad dish that originated in Lebanon and became a favorite in many countries. This salad is made with generous amounts of fresh mint, parsley and bulgur wheat.
1 cup bulgur wheat
1 cup finely chopped flat-leaf parsley
1 small Lebanese cucumber, peeled, deseeded and finely diced
1 cup finely diced tomatoes
1 medium onion, finely diced
2 tablespoons chopped fresh mint leaves
80 ml olive oil
90 ml lemon juice
fresh ground pepper
* Place bulgur wheat in a large bowl and pour in enough hot water to just cover the wheat. Leave to soak for 20-25 minutes.
* After soaking, squeeze out excess liquid from bulgur using your hands or a paper towel. Fluff up the grains using a fork.
* Combine all ingredients in a bowl except the last 2 condiments. Toss well and then season with salt and pepper according to your preference. You can serve this immediately or chill in the refrigerator to allow flavors to infuse.