Greek gastronomy has many influences from East due to its geographical position. Personally I find eastern recipes very interesting. One of the salads that I cook often is this one, that undoubtedly will remind you a worldwide known Lebanese recipe, the Tabouleh. My recipe has many differences as you can see but it remains nutritious, tasty and a quick solution to get a fresh salad.
1 bunch parsley
2 spring onions
1 red pepper
2 tbsps. lemon juice
4 tbsps. olive oil
1 cup bulgur or couscous
200 gr. Feta cheese
2 cups chicken broth
In a pot, heat in high temperature 2 tablespoons olive oil, then add the bulgur (or couscous) and cook for 30 seconds stirring to avoid burning the bulgur (or couscous). Pour the chicken broth in and wait till all the broth has been absorbed. Leave it aside to cool.
Chop the parsley and the spring onions. Seed and chop the tomatoes and pepper. At the end cut the feta into small cubes. When the bulgur reaches room temperature, place it on a bowl and add the vegetables, the parsley and the feta. Add the lemon juice and the remaining olive oil. Season to suit on your sense of what the right flavor is.
Before you serve it you can put it in the refrigarator for an hour.