Serves about 8 adults as a side salad

Time: 25 minutes ( + 30 minutes raisins soaking time)

INGREDIENTS
3 cups of dry small bulgur wheat or couscous ( 500g)
1 1/2 cup boiling water
2 cucumber cut into cubes
100g of cherry tomatoes cut in 4
a handfull of mint
a handfull of coriander
2 tsp paprika
7 tbsp extra virgin olive oil
juice of 1 big yellow lemon
3/4 cup roasted slivefied blanched almonds
3/4 cup raisons soaked in goyava juice
salt to taste

METHOD

1st Prepare the bulgur wheat:

1. Put the bulgur wheat into a bowl with the olive oil and the paprika, pour the boiling water on it then cover the bowl with plastic wrap or a plate and let the grains swell for 5 to 10 minutes.
2. Using a fork, “scrape” the grains so they are well separate, like sand. No chunks.
3. Let cool to room temperature before mixing with other ingredients. Scraping from time to time can help cooling faster.
4. OR according to the instructions on the box

2nd Make it a tabbouleh:

1. Put the raisins to soak in goyava juice for at least 30 minutes.
2. In a pan, on medium low heat, roast the almonds until lightly golden brown.
3. Add the cucumbers, tomatoes, and herbs to the bulgur wheat. Mix until well incorporated.
4. Add in the raisins, the juice of 1 lemon. Mix unit well incorporated. Adjust the seasoning by adding extra olive oil, salt or lemon juice.
5. Optional: if you like to eat your tabbouleh cold, store in the fridge for a while ( 1h is enough)
6. Add the roasted almonds at the last minute so they don’t get soft. Save some for decoration. Mix well.
7. Put the tabbouleh on a serving dish. Top with left almonds and serve.

Can be eaten as a main course or as a salad on the side @ a sunday BBQ.