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 lukewarm water salted with 1-teaspoon of salt for about 2 hours, or until softened.
Drain the bulgur in a fine mesh strainer, pressing down with the back of a spoon to remove 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 to make the dressing.
Pour the dressing over the salad and toss everything together to coat evenly. Chill the salad for at least 30 minutes before serving.
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