 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
So much better than anything you'll find in a deli. Ingredients:
1 cup water |
2/3 cup bulgar wheat (i prefer bob's red mill brand) |
2 medium tomatoes, chopped |
1/3 cup flat leaf parsley, fresh |
1/3 cup fresh lemon juice |
1 small red onion, chopped fine |
2 scallions, green only,slice |
1 clove garlic, minced |
2 teaspoons olive oil |
1/4 teaspoon salt |
fresh ground pepper |
Directions:
1. Bring water to a boil a saucepan.
2. Stir in bulgur and remove from heat; cover and let stand until water is absorbed (20-25 minutes).
3. Combine all other ingredients in a bowl- add bulgur and toss until combined.
4. Cover and refrigerate.
5. NOTE: I also like fresh mint in my tabbouleh- 3 or 4 T is nice.
6. It also makes a lovely garnish for this salad if serving buffet style.
|
|