Tabbouleh

"This is an easy and refreshing mediterranean salad. I personally prefer it with more parsley and less tomatoes, but the majority of people like equal parts of both. I'll let you try for your self and decide what's best."

Prep Time:    25min

Cook Time:    25min

Total Time:   55min

Servings:     4-6

Difficulty:   Easy

Ingredients:

1/2 cup of bulgur grain (cuscus)

1 1/2 cup of water

2-3 bunches of parsley 

1 large onion

2-3 tomatoes

4-5 Tbsp of lemon juice

1/2 Tsp of salt

2 1/2 Tbsp of olive oil 

a handful of mint leaves

1. Bring the water to boil and in a flat container (you can use a plate) pour the hot water over the bulgur. Add 1/2 a table spoon on olive oil and gently stir in with a fork. 
2. Cover the bulgur with a plastic foil and let it rest for 20-25minutes until it has absorbed all or most of the liquid and is now puffy and soft.
3. Strain the remaining liquid from the bulgur.
4. Wash your parsley and mint and let it dry of. Then you can roughly chop them or you can simply toss them in a blender and let it do the work for you, but be careful not to over blend it.
5. Dice your tomatoes and onion in to small bits. Removing the skin from the tomato is not necessary. 
6. In a small bowl, mix together the lime juice, salt and remaining olive oil. 
7. In a large bowl mix together the parsley, mint, onions, tomato and bulgur. 
8. Pour over the sauce.
9. Taste and add more lime, oil or salt if needed. 
10. You can serve your Tabbouleh right away. Enjoy.