100g bulgur wheat
2 bunches parsley
½ bunch of mint
½ cucumber
1 tomato
50ml lemon juice
50ml olive oil
Salt
Instructions
Place bulgur wheat in a roasting pan with an equal amount of water. Place on smoker barbecue at 177°C for 20 minutes or until bulgur is cooked. You may also precook bulgur and finish it by smoking for a lighter smoke taste. Cool in fridge.
Finely chop parsley and mint and place in a bowl. Toss with lemon juice, olive oil, and kosher salt and let stand at room temperature for at least 30 minutes. You can also refrigerate and let it sit overnight. Tabbouleh tastes better on the second day.
Finish by finely dicing cucumber and tomato and add to the salad along with the bulgur wheat. Adjust salt and lemon juice if necessary. Do not add sugar to taste. To adjust sweetness you can add more cucumber and/or tomato.
