Ingredients

• 1/2 cup dry bulgur
• 1 medium tomato
• 1 medium cucumber
• 1 bunch green onions
• 2 bunches parsley
• 1/2 bunch mint
• 1/2 cup olive oil
• 3 lemons
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Preparation

1. Wash bulgur. Drain and place in a large bowl.  Pour 1/2 cup boiling water over bulgur, cover bowl and let sit for 30 minutes. Drain excess liquid (if any).
2. Dice tomato; chop peeled cucumber, green onions, parsley and mint.
3. Add vegetables to bulgur and mix well.
4. Juice the 3 lemons. Add olive oil, lemon juice, salt and pepper to bulgur mixture.
5. Let salad set at room temperature for about an hour to absorb the lemon juice and olive oil before serving. Refrigerate leftovers and serve during the week. 

Helpful hints

• Eat Tabbouleh Salad with lettuce leaves, tender grape leaves, or with a fork.
• Bulgur is wheat berries that have been cracked (also known as cracked wheat). It is available in grinds from fine to extra course. Use fine or medium grind bulgur for this recipe.
• One bunch of parsley, green onions or mint yields approximately 1 cup chopped.