Tabbouleh Salad

Ingredients

• 90 g Bulgur, dry
• 150 ml Water, boiling
• 2 1/2 tbsp Olive oil
• 4 tbsp Lemon juice, fresh
• 3 pcs Spring onions, chopped
• 2 bunch Parsley, fresh, chopped
• 2 pcs Tomato, finely chopped
• 1/2 tsp Fine sea salt

Method

1. Combine the bulgur and water in a bowl.
2. Place the towel over the bowl and place aside to steam.
3. Set aside to cool.
4. Chop the parsley, spring onions, and tomatoes and place in a bowl.
5. Add the lemon juice, olive oil, and seas salt.
6. Stir in the cooled bulgur and mix well.
7. Refrigerate for 1 hour.
8. Serve.