Tabbouleh with Feta

Serves 4

100g bulgur wheat
75g flat-leaf parsley, finely chopped
30g fresh mint, finely chopped
100g tomatoes, de-seeded and finely chopped
2 large spring onions, finely sliced
1/4 cucumber, finely chopped
4 tbsp. extra virgin olive oil
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground coriander
75g feta

1. Rinse the bulgur wheat in a colander until the water runs clear. Drain
then transfer to a bowl. Pour over 400ml boiling water, cover and leave to
soak for around 30 minutes.
2. Put the chopped herbs in a large bowl and add the tomato, spring
onion and cucumber, followed by the ground spices. 
3. Thoroughly drain the bulgur, then add to herb and vegetable mix,
along with lemon juice and olive oil. Mix thoroughly, season and then
crumble the feta over the top. Gently stir through so some of the pieces
are dispersed throughout the dish then serve.