Watercress Tabbouleh

• 150 g bulgur wheat
• 225 g watercress leaves, 2/3 chopped very fine
• 1 cucumber, finely diced
• 4 plum tomatoes, chopped roughly
• 6 spring onions, sliced
• 4 tablespoons extra virgin olive oil
• 1 lemon, juice of
• salt, to taste
• pepper, to taste

1. Cook the bulgur wheat until tender.
2. Drain and squeeze as much water as possible out.
3. Place in a large bowl, add all remaining ingredients, just keep the 1/3 of the watercress that's not chopped to one side.
4. Mix well and season to taste.
5. Toss the remaining watercress through the salad.

bulgur wheat, watercress leaves, cucumber, tomatoes, spring onions, extra virgin olive oil, lemon, salt, pepper

Taken from www.food.com/recipe/watercress-tabbouleh-100965 (may not work)