Tabbouleh

The first time I had Tabbouleh was when I was in college at a summer BBQ. It was refreshing and so different from what I was used to. Give it a try!

Servings: 4-6

Ingredients:

• 1 cup bulgur wheat

• 1 ½ cups boiling water

• ¼ cup freshly squeezed lemon juice (about 2 lemons)

• ¼ cup olive oil

• 3 ½ teaspoons salt - divided

• 1 cup minced green onions (1 bunch)

• 1 cup chopped fresh mint leaves

• 1 cup chopped parsley

• 1 hothouse cucumber, unpeeled, seeded and diced

• 2 cups cherry tomatoes, cut in half

• 1 teaspoon pepper

Instructions:

1. Place the bulgur in a large bowl, pour the boiling water over it. Add lemon juice, olive oil and 1 ½ teaspoons salt. Stir, then allow to stand a room temperature for about an hour.

2. Add scallions, mint parsley, cucumber, tomatoes, 2 teaspoons salt, and pepper. Mix well. Season to taste and serve, or cover and refrigerate. Flavor improves if it sits for a few hours.