Tabbouleh

Most tabbouleh recipes call for less bulgur and more parsley than my adaptation. Use this recipe as a guide to make a healthy, tasty salad to your liking.

1 cup bulgur

1½ cups boiling water

3 tbsp olive oil

3 tbsp fresh lemon juice

salt and pepper to taste

½ cup finely chopped fresh flat leaf parsley

2 medium tomatoes, cut into ¼” pieces

½ seedless cucumber, peeled, cored, and cut into ¼ pieces

¼ cup chopped scallions

¼ cup finely chopped fresh mint (optional)

Place bulgur in a heatproof bowl.  Pour boiling water over bulgur, then cover bowl tightly with plastic wrap and let stand 30 minutes. If necessary, drain in a sieve press pressing on bulgur to remove any excess liquid.

Stir in lemon juice, oil and salt and pepper. and chill for 2-3 hours. Add parsley, tomatoes, cucumber, scallions and if desired, fresh mint.