Tabbouleh

Bring ⅔ C of water to a boil in a small pan

In a small bowl place  ½ C of bulgur wheat, then pour boiling water over bulgur, simply stir with a fork to break any clumps, then allow to stand for approximately 30 minutes.

While the bulgur is soaking chop 2-3 roma tomatoes, 4-5 green onions, ½ a bunch of fresh parsley, and 3-4 stems of fresh mint

When the bulgur is done soaking drain off any excess water

Mix in chopped vegetables and herbs

Add ¼ C lemon juice and ¼ C olive oil

Season to taste with salt

Refrigerate or serve immediately

This week I recommended serving Tabbouleh with a portion of Rotisserie Chicken.

Printer Friendly PDF: Tabbouleh