½ bunch fresh flat leaf parsley, finely chopped
About ½ cup finely chopped mint leaves
½ cucumber, sliced
1 tomato, chopped
Few finely chopped spring onions
¼ cup Bulgur wheat
2-3 tablespoon lemon juice
Salt/Black pepper to taste
Pinch of cinnamon, nutmeg & cumin
Mix the mint, parsley, cucumber & tomatoes together. Mix the Bulgur wheat with the lemon juice and olive oil and fluff up with a fork and add the rest of the ingredients to it.
INFO & TIPS
Make the tabbouleh just before serving as it tends to get soggy. Ensure that the ingredients are dried after they are rinsed to avoid the salad from becoming extra watery.