Ingredients:

  • ½ cup (100g) fine bulgur wheat
  • 1 cup (240ml) boiling water
  • 3 cups (approx. 1 large bunch) finely chopped fresh parsley
  • ½ cup (approx. ½ bunch) finely chopped fresh mint
  • 1 cup (approx. 2 medium) finely diced tomatoes, seeded
  • 1 cup (approx. 1 medium) finely diced cucumber, peeled or unpeeled
  • ½ cup (approx. 1 medium) finely diced red onion
  • ¼ cup (approx. 55g) finely diced green bell pepper (optional)
  • ¼ cup (60ml) fresh lemon juice (from approx. 2-3 lemons)
  • ¼ cup (60ml) extra virgin olive oil
  • 1 clove garlic, minced (optional)
  • ½ teaspoon sea salt, or to taste
  • ¼ teaspoon freshly ground black pepper, or to taste

Instructions:

  1. Place bulgur in a heatproof bowl. Pour boiling water over it, stir gently, cover, and let stand for 30 minutes, or until the bulgur is tender and has absorbed most of the water. Fluff with a fork.
  2. Wash and thoroughly dry all vegetables and herbs. Finely chop parsley, mint, tomatoes, cucumber, red onion, and green bell pepper (if using). Ensure all ingredients are finely diced for a balanced texture.
  3. In a small bowl, whisk together lemon juice, olive oil, minced garlic (if using), salt, and pepper until emulsified.
  4. In a large bowl, combine the soaked bulgur, chopped parsley, mint, tomatoes, cucumber, red onion, and green bell pepper (if using).
  5. Pour the lemon dressing over the salad and toss gently to combine. Taste and adjust seasoning as needed.
  6. Cover and refrigerate for at least 30 minutes (or up to several hours) to allow the flavors to meld. Serve chilled.