Tabbouleh

I've never eaten Tabbouleh in a restaurant but Harsh has, and he absolutely loves it. I've been promising to make some for him at home for months now.
Finally a couple of days ago I tried my hand at this Lebanese salad made with bulgur, mint, parsley, spring onions and tomato.
This salad is especially refreshing when served cold on a warm summer day.

Ingredients:


Bulgur wheat - 2 cups
Flat left parsley - 200 gms
Mint leaves - 50 gms
Spring onions - 4
Tomatoes - 2
Freshly squeezed lemon juice - 1 lemon
Olive oil - 4 tbsps
Pepper - to taste
Salt - to taste
Cold water - 2 cups

Method:


Wash the bulgur with cold water. Drain it and place in a large bowl and pour cold water over it. Leave it to stand until the bulgur has absorbed all the water and the grains have swollen.
Now, add the lemon juice and olive oil to the bulgur and mix well. Season with salt and pepper.
Finely chop the parsley, mint, spring onions and tomatoes and mix into the bulgur.
Serve cold.