Tabbouleh salad

This recipe is adapted from Herbivoracious website. A while ago I used to receive his newsletter. The author, Michael Natkin, posted a Real Tabbouleh recipe and I thought it was an original one.

Ingredients:

1/4 cup fine bulghur wheat
1/2 cup boiling water
1 bunches flat-leaf parsley
1 bunches mint
20 sweet cherry tomatoes, chopped or 2 Roma tomatoes seeded and diced
1/4 cup peeled, seeded, and finely diced cucumber
3 TB thinly sliced green onions (white and light green parts only)
1 tablespoons extra virgin olive oil
juice of 1/2 lemon

Directions:

Place bulghur wheat in a bowl and pour the boiling water over it. Stir quickly. Cover and let it stand 10 minutes. Drain off excess water squeezing well. Put back the bulghur in a bowl, fluff with a fork, and refrigerate for at least 15 minutes.

Meanwhile, remove the stems from the parsley and mint. Wash the leaves thoroughly and pat dry them completely. Chop them finely.

Fluff the bulghur again and toss it with the herbs. Add the rest of the ingredients and toss them.

See the original Real Tabbouleh recipe here.

Enjoy!

Serves: 2