English cucumber (hothouse cucumber), very finely chopped
2
bunches parsley, part of the stems removed, washed and well-dried, very finely chopped
12-15
fresh mint leaves, stems removed, washed, well-dried, very finely chopped
4
green onions, white and green parts, very finely chopped
Salt, to taste
3-4
tbsp lime juice (lemon juice, if you prefer)
3-4
tbsp extra virgin olive oil
Directions
1.
Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
2.
Very finely chop the vegetables, herbs and green onions as indicated above. Place the tomatoes in a colander to drain excess juice.
3.
Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
4.
Add the lime juice and olive oil and mix again.
5.
For best results, cover the tabouli and refrigerate for 30 minutes.
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By
kristinek
