Tabbouleh

Ingredients

• 1 cup bulgur wheat 
• 6  grilled chicken breasts as an accompaniment 
• 2 cups cucumber diced peeled seeded
• 0.3 cup mint leaves fresh finely chopped
• 2 cups parsley leaves fresh finely chopped
• 1 teaspoon ground cumin 
• 0.3 cup juice of lemon 
• 1 teaspoon lemon zest grated
• 3 tablespoons olive oil 
• 0.5 cup onion diced red
• 6 servings salt and pepper black freshly ground
• 2 cups tomatoes diced seeded
• 1.5 cups water boiling

Equipment

• bowl
• whisk
• plastic wrap

Directions

1. Watch how to make this recipe.
2. Place the bulgur into a large heat-proof bowl.
3. Pour the boiling water over it, stir and cover tightly with plastic wrap.
4. Let it sit for about 15 minutes, until the water is absorbed and the bulgur is tender.
5. Drain any excess water from the bulgur. Stir in the tomatoes, cucumber, onion, parsley, and mint. In a small bowl, whisk the oil, lemon juice, zest, cumin, salt and pepper.
6. Pour the dressing over the bulgur mixture and toss well to combine. Cover and place in the refrigerator for 1 hour or more.
7. Serve chilled.