Tabbouleh

Ingredients:

• 4 cups finely chopped flat parsley

• 1 cup fine chopped mint

• 1 1/2 cup chopped white onion

• 3 cup rough chopped Romaine

• 1 1/2 cup chopped cherry tomatoes

• 3/4 of a cucumber, diced

• 6 TBSP Bulgur

• 1 Tsp cayenne

• S&P (to taste)

• 1/2 cup lemon juice

• Olive oil

Make it!

This recipe is easy, comes together quickly and isn't fussy with the ratios. Bring 4 cups of water to a rolling boil. Once that's achieved, turn the heat off and add the bulgur. This just needs to soak for 5-10 minutes while you're chopping the rest of the ingredients accordingly. Strain the bulgur well and set aside somewhere cool while you're chopping. You want to avoid adding it to your fresh ingredients while warm.

Mix fresh ingredients, s&p, cayenne, bulgur and lemon juice together. Get out some good olive oil (avoid old, musty oil!) and give the dish a few solid "glugs". Stir together and add more if desired.

That’s it!