Tabbouleh Recipe

Ingredients:

• 1/2 of Bulgur (You could make it in quinoa and cracked wheat version too!)
• 1 Lemon
• 1 to 2 Large brunches of Flat Leaf Parsley – make sure it’s clean and dried
• 1 large bunch of mint – again, clean and dried
• 2 scallions
• 2 average sized tomatoes
• 1/4 cup of extra-virgin olive oil – divided
• 1/2 teaspoon of salt
• A few whole leaves of mint for garnish

Optional Ingredients:

• 1/4 teaspoon ground allspice
• 1 small cucumber

Equipment:

• 1 small and 1 medium sized bowl
• Knife and cutting board
• Measuring Cups and Spoons
• Spoon

1. Soak the Bulgur: Pour hot water (just off the boil kind of hot) in the small bowl of bulgur by 1/2 – inch. Set aside to soak the bulgur until softened but chewy – leave it for at least 20 minutes.

2. Prep the herbs and vegetables: While waiting for the bulgur to soften up, juice the lemon and start chopping the parsley and mint. You will need 1 1/2 cup packed of chopped parsley and 1/2 cup packed chopped mint for the amount of bulgur you have. Thinly slice the scallions to equal a pilling 1/4 cup. Medium chop the tomatoes; they will roughly equal to 1 1/2 cups. If you decided to add a cucumber, medium chop it to about 1/2 cup.

3. Dress the bulgur: 20 minutes is up! Now, drain off any excess water and place it in the larger bowl. Add 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and ½ teaspoon of salt. Mix to coat the grains. Then add the herbs and vegetables to the bowl together with the bulgur. Don’t use all the tomatoes! – we’ll be needing the half of it for garnish.