Recipe(tried): Tabbouli

Tabbouli

1/2 cup olive oil
1/2 cup fresh lemon juice
2 large garlic cloves, minced
2 cup bulgur (cracked wheat)
2 cup boiling water
2 chopped seeded plum tomato
1 large cucumber, peeled and diced
2 cups fresh Italian parsley, chopped
1 bunch green onion, chopped

In a large bowl, pour the boiling water over the bulgur. Cover and let stand until bulgur is tender and water is absorbed, approx. 20 minutes.

Stir together the first three ingredients, in small bowl and set aside.

Gently combine bulgur, tomatoes, cucumber, parsley, and green onions.

Pour the oil mixture over the salad and stir to combine.

Season with salt as needed.

Let stand at least 30 minutes to blend flavors. This can be made 1 day ahead.

Serves eight