Watercress Tabbouleh

I like cooking with bulgur wheat as an alternative to the usual rice and pasta. This comes from a magazine and is nice and fresh. Great served with grilled shell fish or chicken.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

Directions

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.