Tabbouleh (Parsely & Mint Salad)

Tabbouleh (Parsley & Mint Salad)

  • 1 C Bulgar (cracked wheat – find in Wincos bulk food section)
  • ½ to 1 C finely chopped onions (about 1 large onion)
  • ¾ to 1½ C finely chopped and drained tomatoes (I use 4 large or 5 medium tomatoes)
  • 1½ C finely chopped parsley (approx. 1 – 2 small bunches / food processor works
  • well to chop)
  • ½ C chopped fresh mint (or 1 – 2 or more Tbsp dried mint)
  • ¼ to ½ C lemon juice – to taste
  • ½ C (or more) olive oil – to taste
  • salt and pepper to taste

Wash bulgar wheat and soak in warm water for 30 minutes.  Drain, squeeze, and put in large mixing bowl (I find that it is easy to line a strainer with 2 paper towels and then squeeze the water out of the bulgar through the paper towels).  Add onions and tomatoes to bulgar.  Chop parsley and mint before washing.  Wash in a fine strainer under cold running water (I find that the paper-towel lined strainer works best for parsley/mint mix, too).  Add olive oil, salt & pepper, and lemon juice (add a little lemon juice at a time and taste – it is easy to add too much!) and blend well together.  Add more salt, pepper, oil, and lemon juice, if needed, until you like the taste.  Serve with pita bread, by itself, or in a bowl with romaine lettuce leaves or fresh grape leaves.  Can decorate with cucumber strips.

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