Cucumber

Tabbouleh

serves 8 

1 cup bulgur
Zest of one lemon
½ cup fresh lemon juice, divided use
1 medium red onion, chopped
3 medium-sized ripe tomatoes, seeded and chopped
1 small cucumber, chopped
2 large bunches flat-leaf parsley, finely chopped
½ cup chopped mint
½ cup feta cheese
1 Tbsp capers
1 15 oz can garbanzo beans, rinsed
6 Tbsp extra-virgin olive oil
½ tsp sea salt

To prepare bulgur: Put bulgur into bowl. Cover with water. Let stand for 30 minutes or until water is absorbed and grains are soft. Press out any excess liquid. Return bulgur to bowl. Toss with lemon zest, ¼ cup lemon juice, red onion, tomatoes, cucumber, parsley and mint. Let stand for 30 minutes or until grains soften fully.

To prepare dressing: Whisk together remaining lemon juice, oil and ½ teaspoon salt. Pour dressing over bulgur. Toss well. Add feta, capers and garbanzo beans. Chill and serve.