Recipe: Tabbouleh

Serves 6 - 8

• 1 cup bulgur wheat
• 1 1/2 cups boiling water
• 1/4 cup lemon juice (about 2 lemons)
• 1/4 cup extra virgin olive oil
• 2 teaspoons kosher salt
• 3/4 cup scallions, chopped
• Large handful of fresh mint, chopped
• Large handful flat leaf (Italian) parsley, chopped
• 1 cucumber, peeled, seeded and diced
• 2 cups cherry or grape tomatoes, halved
• 1 teaspoon freshly ground black pepper

Place bulgur wheat in a large bowl. Add boiling water, lemon juice, extra virgin olive oil and 1 teaspoon of the salt. Stir and cover with plastic wrap. Allow to stand at room temperature for about an hour. The bulgur will swell and soften but should not be mushy.

To the bulgur wheat mixture, add scallions, mint, parsley, tomatoes, cucumber, remaining salt, and pepper. Mix until well combined. Taste to check for seasonings.

Can be served immediately, or covered with plastic wrap and refrigerated until needed.

Make the Tabbouleh earlier in the day and let it sit, this will improve the flavor.