Taboulé

For taboulé, place the bulgur in a large colander and wash with cold water until the water runs clear. Bring 430 ml of water to a boil in a saucepan and add the bulgur. Cover and simmer over low heat for about 15 minutes. Transfer to a salad bowl.

Wash the vegetables. Cut scallions into fine rings, using the greens. Cut tomatoes and cucumber into smaller cubes. Add to bulgur in bowl.

Rinse parsley and mint and shake dry. Pluck the leaves from the stems and chop finely. Squeeze the lemon. Mix the lemon juice, olive oil and herbs to make a marinade and season with salt and pepper. Stir in the marinade and let the taboulé cool for another 30 minutes.

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