Tabbouleh

• Vegan

• Produce

  • 2 cups Cherry tomatoes
  • 1 cup Cucumber
  • 1 cup Flat-leaf parsley
  • 1 cup Green onions, thin
  • 1 cup Mint, fresh leaves

• Condiments

  • 1/4 cup Lemon juice

• Pasta & Grains

  • 1 cup Bulghur wheat or bulghur

• Baking & Spices

  • 1 tsp Pepper
  • 2 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil

• Liquids

  • 1 1/2 cups Water

Found on averiecooks.com

Description

Ingredients

• 1 cup bulghur wheat or bulghur
• 1 1/2 cups boiling water
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 cups cherry tomatoes, halved
• 1 cup cucumber, peeled and diced small
• 1 cup green onions, sliced thin (about 6 trimmed green onions, using the green and white)
• 1 cup fresh mint leaves, chopped finely (make sure to use just the leaves, stems are bitter)
• 1 cup flat-leaf parsley, chopped finely

Directions

• To a large bowl add the bulghur; set aside. To a microwave-safe bowl or glass measuring cup, add the water and heat to boil, about 2 to 3 minutes. Pour the boiling water over the bulghur, add the lemon juice, olive oil, salt, pepper, stir, cover with plasticwrap, and set aside for about 1 hour. After 1 hour, check to make sure bulghur is softened and plumped and most of the liquid has been absorbed. If it hasnt wait a bit longer until it absorbs. Add all remaining ingredients, stir to combine, taste and check for seasoning balance (may need more salt, pepper, lemon), and make any necessary adjustments. Tabbouleh can be served immediately but I prefer to make it a day ahead of time, cover, and refrigerate because the flavors marry over time. Tabbouleh will keep airtight in the fridge for up to 5 days and can be served chilled or at room temp. Adapted from Ina Garten