Tabbouleh Recipe

Ingredients:

1/4 cup fine bulgur
4-5 tablespoons olive oil
1/2 cup boiling-hot water
2 cups finely chopped fresh flat-leaf parsley
1/2 cup finely chopped fresh mint
2 medium tomatoes, cut into 1/4-inch pieces
1/2 seeded cucumber, peeled, cored, and cut into 1/4-inch pieces
Juice from 1 lemon
3/4 teaspoon salt
1/4 teaspoon black pepper

Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain, pressing on bulgur to remove any excess liquid.


Transfer bulgur to a bowl and toss with remaining ingredients, including oil, until combined well.


Note:
Tabbouleh can be prepared 1-2 hours ahead, but add salt, pepper and oil just before serving.
Traditionally Tabbouleh does not have cucumbers, but we like the freshness it gives to the dish. I also add chick peas sometimes. You can also adjust the lemon and oilve oil to your tase.



In a pinch I will buy Near East Taboule Wheat Salad Mix and doctor ir up with fresh lemon juice, parsley, mint, cucumbers and tomatoes.