Bulgur wheat salad with vegetables (Tabbouleh)

1/4 cup bulgur wheat

1 cup boiling water

1 cup chopped coriander leaves or parsley

1/4 cup chopped onions

1/4 cup chopped tomatoes

1/2 cup chopped cucumbers

1/4 cup chopped mint leaves (optional)

1 tsp garlic chopped

1/4 tsp salt

1/4 tsp pepper

2 tbsp lemon juice

2 tbsp olive oil

Soak bulgur wheat in boiling water for about 1/2 hour till it is soft. Add it to the chopped vegetables and dressing mix well. Adjust lemon juice, olive oil, salt and pepper to taste. Let it sit for at least an hour for the flavours to blend. Keep it covered in the fridge and serve it chilled. I served it with fried fish.

My version of this middle eastern recipe goes to A.W.E.D Saudi arabia, MKMW Morocco, DNSW B, salad event and seaside simplicity.

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