Tabouli1 cup fine bulgur (cracked wheat)
1 cups very hot water
1/2 cucumber, finely chopped (no seeds)
1/2 large vine tomato, finely chopped (no seeds)
1/4 cup of red onions, finely chopped
2 cups fresh chopped parsley (flat leaf)
2 cloves garlic, minced
1/4 cup fresh lemon juice
1/2 cup extra virgin olive oil
1 tablespoon pepper
2 teaspoons salt, or to taste
Soak the bulgur (cracked wheat) in the hot water until the water is absorbed, about 30 minutes. When it's ready, drain any excess water, if necessary, and squeeze dry.
Prepare tomatoes, cucumbers and onions (do not use any of the seeds and cut in small pieces) and mix the dressing ingredients together. Set aside.
Stir the bulgur gently together with other salad ingredients and dressing in a medium bowl. Do not press down with fork; instead fluff to mix evenly. The predominant color should be green.
Serve chilled with bagel chips or as a side for pork, lamb and fish. Makes about 4 cups.
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