Tabbouleh recipe

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4 oz. Bulgar Wheat
6 Tblsp. Extra Virgin Olive Oil
Juice 1 Small Lemon
1 Garlic Clove, crushed
« Cucumber
2 Ripe Tomatoes
6 Spring Onions
4 Tblsp. Chopped Parsley
2 Tblsp. Chopped Mint
Black Pepper
Mint Sprigs


Place bulgar wheat in a bowl and pour on enough cold water to just cover, leave to stand for « hour.
Mix the oil, lemon juice and garlic and set the dressing aside.
Peel and halve the cucumber, discard the seeds then dice the flesh.
Dice the tomatoes and finely chop the onions.
Thoroughly drain the bulgar wheat, shaking off the excess water and mix with the cucumber, tomato and onions.
Toss the mixture in the dressing and season with black pepper.
Leave as long as possible to infuse, even overnight covered in the fridge.

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