Tabbouleh

Ingredients

• Bulgur wheat: 1 cup

• Boiling water: 1.5 cups

• Tomatoes (large), chopped: 4

• Onion (large), chopped: 1

• Parsley (fresh, bunch), chopped: 1 (about 1 - 1.5 cups

• Mint (fresh, 1/4 bunch), chopped: 1/4

• Extra virgin olive oil: 1/4 cup

• Fresh lemon juice: 1/4 cup

• Salt: 1 teaspoon

• Black pepper powder: 1/2 teaspoon

• Tea rubs: 3- 5g

Instructions

1. Place 1 cup of couscous in a large bowl.

2. Add 1.5 cups of boiling water and stir well, then cover with plastic wrap and let sit for about 30 minutes until the couscous has absorbed the water and softened.

3. Chop the tomatoes, chop the onions, and wash and chop the parsley and mint in separate containers and set aside.

4. In a small bowl, mix 1/4 cup of extra virgin olive oil, 1/4 cup of fresh lemon juice, 1 5. teaspoon of salt, and 1/2 teaspoon of black pepper and stir well to make the salad dressing.

6. When the couscous is softened, fluff it with a fork.

7. Add the chopped tomatoes, onions, tea seasoning, parsley, and mint and stir well.

8. Add the prepared salad dressing and stir well again to coat everything.

9. Refrigerate the tabbouleh for 1-2 hours to allow the flavors to blend.

10. Remove from the refrigerator and add some parsley or mint leaves for decoration according to personal preference, then enjoy.