TABBOULEH

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Contributed by Mary Jo Tansy
  • 1-1/2 c. bulgur
  • 3 c. boiling water
  • 2 lb. tomatoes, diced
  • 1 c. chopped fresh parsley
  • 3 green onions, minced
  • 1/4 c. minced fresh mint leaves
  • 3 T. olive oil
  • 1/4 c. fresh lemon juice
  • salt to taste
  • ground black pepper to taste
Place bulgur in a casserole dish, and cover it with 3 cups boiling water. Cover. Let stand 30 minutes, or until the water has been absorbed.

Fluff bulgur with a fork. Add tomatoes, parsley, green onions, mint, olive oil, lemon juice, salt, and pepper; stir to combine. Cover, and refrigerate for 1 to 2 hours. Serve either chilled or at room temperature.

Note: Bulgur is a type of parched wheat used in the Middle East. It can be found in most supermarkets.



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