Tabbouleh

The weather here in Athens has been gradually turning hot. Today was an exceptional 30 degrees where I live! And this is an excellent salad to have while the weather is getting warm. Refreshing, full of crunch and flavour.
It is a bit time-consuming, as you need to thinly and finely slice the parsley and mint leaves (which as you can see I did not. I tried my best.) Do not despair, it tastes fine, regardless. Just do your best!
It goes really well with falafels (upcoming recipe!). But, as a salad/side dish, it is very versatile and I love to have it when the main dish is somewhat heavy tasting like grilled meats, sausages and even biryani!

Ingredients: (serves 2 as a side salad)

100g of parsley
20g of mint (spearmint works really well here)
1 medium-sized tomato
1 stalk of spring onion
3 tablespoons of bulgur wheat, rinsed
Lemon juice (from half a lemon)
Olive oil
Salt and pepper to taste

Preparation:

1. In a saucepan, add the bulgur wheat with 5 tablespoons of hot water from the kettle. Add a tablespoon of olive oil and season with salt and pepper.Stir. Cover and let it steam while you prepare the other ingredients.
2. Thinly slice the parsley, mint and spring onion. Remove them to a big bowl that has a cover.
3. Cut the tomatoes into small cubes and add it to the bowl.
4. Once the bulgur wheat has absorbed all the liquid, transfer it into the bowl with the parsley mix.
5. Mix, and add the lemon juice and about 3 tbsp of olive oil. Season with salt and pepper, and mix thoroughly.
6. Taste, to check if there is enough lemon juice and/or seasonings. Season to taste.
7. Cover, and refrigerate for at least 30 minutes before serving.
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