Cool cucumber tabouleh

7 Jun

This one is a spin-off from traditional tabouleh salad. It’s very refreshing and light, perfect for picnics.

1/2 cup bulghur, medium
1/2 of an English cucumber, chilled
1/3 golden raisins
juice from 1/2 lemon
10-15 fresh mint leaves
2 tsp olive oil

Soak bulghur in cold water for 20 minutes or until soft. Squeeze out excess water from bulghur using hands or paper towel.

Soak the raisins in hot water for about five minutes to allow them to plump up. Drain well.

Cut the cucumber into quartered strips (like a pickle spear) and then slice them into small pieces.

Pour the bulghur into a serving bowl. Drizzle the olive oil and lemon juice over it. Using kitchen scissors, snip the mint into the bowl. Stir in the raisins and cucumbers. Toss well. Taste and add more of of something if it’s missing!

Serve immediately or, if you prefer, chill first.


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