Tabouli Salad

• Vegan

• Produce

  • 1 English cucumber
  • 4 Green onions
  • 12 Mint, fresh leaves
  • 2 bunches Parsley
  • 4 Roma tomatoes, firm
  • 1 Romaine lettuce leaves to serve

• Condiments

  • 3 tbsp Lime juice

• Pasta & Grains

  • 1/2 cup Bulgur wheat, fine

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

Found on themediterraneandish.com

Description

Ingredients

• ½ cup extra fine bulgur wheat
• 4 firm Roma tomatoes, very finely chopped
• 1 English cucumber (hothouse cucumber), very finely chopped
• 2 bunches parsley, part of the stems removed, washed and well-dried, very finely chopped
• 12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
• 4 green onions, white and green parts, very finely chopped
• Salt
• 3-4 tbsp lime juice (lemon juice, if you prefer)
• 3-4 tbsp extra virgin olive oil
• Romaine lettuce leaves to serve, optional

Directions

• Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
• Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
• Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
• Now add the the lime juice and olive oil and mix again.
• For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or boats for the tabouli.
• Other appetizers to serve next to tabouli salad:Hummus; Baba Ganoush; or Roasted Red Pepper Hummus