Recipe Instructions:
Ingredients:
• 1 cup bulgur wheat
• 1 1/2 cups boiling water
• 1/4 cup fresh lemon juice
• 1/4 cup extra virgin olive oil
• 2 cups chopped fresh parsley
• 1/2 cup chopped fresh mint
• 2 tomatoes, diced
• 1 cucumber, diced
• 1/4 cup finely chopped red onion
• Salt and pepper to taste
Instructions:
1. Place bulgur wheat in a large heatproof bowl. Pour boiling water over bulgur and cover tightly with plastic wrap. Let stand for 20-30 minutes until bulgur is tender and water is absorbed.
2. Fluff bulgur with a fork and let cool to room temperature.
3. In a small bowl, whisk together lemon juice and olive oil to make the dressing.
4. In a large bowl, combine cooked bulgur wheat, chopped parsley, chopped mint, diced tomatoes, diced cucumber, and finely chopped red onion.
5. Pour dressing over tabbouleh salad and toss gently to combine.
6. Season with salt and pepper to taste.
7. Chill tabbouleh salad in the refrigerator for at least 1 hour before serving to allow flavors to meld.
