Kate's Tabouleh

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Tabbouleh

 

Ingredients:

  • ¼ cup fine bulgur wheat

  • Juice of 2 large lemons

  • 4 cups chopped fresh flat-leaf parsley (leaves only)

  • ¼ cup chopped fresh mint

  • 2 very finely chopped medium-sized tomatoes

  • 1 bunch scallions, finely chopped

  • Salt to taste

  • ¼ cup extra virgin olive oil

 

First prepare your bulgur by soaking for 20 minutes and then drain in a fine sieve colander. Be sure it is as dry as possible by squishing any excess water out.

In a large bowl put lemon juice, parsley, mint, tomatoes, scallions and salt together with the prepared bulgur.  Then put it in the refrigerator for about 2 hours for bulgur to absorb juices.  

Add the olive oil, toss together, taste and adjust seasonings. Serve with pita or lettuce leaves.