Tabouleh
Yield: Serves 5
Ingredients:
- 2/3 cup bulgur wheat
- 4 green onions, both green and white parts, thinly sliced
- 3 medium tomatoes, diced
- 3 1/3 cups fresh parsley, finely chopped
- 1/3 cup fresh mint, finely chopped
- 3 tablespoons olive oil
- 5-6 tablespoons fresh lemon juice
- salt & black pepper to taste
Instructions:
Soak the bulgur in salted (with 1 teaspoon salt) lukewarm water about 2 hours or until softened.
Drain in a strainer with fine mesh, pressing down with the back of a spoon to drain excess moisture.
Add the tomatoes, green onions, parsley and mint to the bowl with the bulgur.
In a small bowl, whisk together the lemon juice, olive oil, salt and pepper.
Pour the dressing over the salad and toss to coat. Chill for at least 30 minutes before serving.
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