Lebanese tabbouleh with bulgur

• 100g bulgur
• 3 onions
• 1 cucumber
• 1 tablespoon of parsley
• A few mint leaves
• 3 tablespoons of lemon juice
• 3 tablespoons of olive oil
• Salt
• Pepper

Pour the bulgur into a large bowl and cover it with boiling water.

Leave for about 10 minutes stirring from time to time. Strain off any excess water and leave to cool.

Meanwhile, carefully wash the herbs and chop them finely.

Carefully wash the cucumber and peel it. Cut it in half lengthwise and remove the seeds. Dice it finely.

In a large bowl, mix the finely sliced onions, cucumber, bulgur and chopped herbs.

In a bowl, mix the lemon juice, olive oil, salt and pepper. Pour it onto the taboulé and stir.

Cover the large bowl with cling film and set aside for 1 hour in the fridge.

Mix once more before serving.