| 200 g | bulgur |
| 2 | scallions |
| 1 | tomato |
| ½ | cucumber |
| 1 | green chili |
| 30 g | parsley |
| 15 g | mint |
| 15 g | cilantro |
| 1 | lemon |
| 4 tbsp | olive oil |
| salt | |
| pepper |
Rinse the bulgur until the water running through it is clear. Place in a large, heatproof bowl and cover with boiling water, approx. a finger’s breadth above the bulgur. Cover for approx. 30 min. or until the water has been absorbed and the bulgur is grainy, loose, and cooked. Uncover and let cool.
In the meantime, thinly slice the scallions, core and finely dice the tomato. Finely dice the cucumber and chili, and finely chop the herbs. Juice lemon. Add scallions, tomato, cucumber, chili, herbs, and lemon juice to the bowl with the bulgur. Add olive oil and season with salt and pepper.
Mix to combine and leave for at least 60 min., then taste and season again if needed.
