Tabbouleh

Healthy, vegetarian and oh so delicious, tabbouleh can be found throughout the Middle East and in many restaurants here at home.  It’s easy to make and will stay fresh for a couple of days so give it a try 🙂

Start by soaking about a cup of bulghur in cold water while you prepare the rest of the salad.

Meanwhile, clean one bunch of Italian parsley and one bunch of mint and pull the leaves from the stems, discard stems.

Roughly chop parsley and mint.

Dice two medium tomatoes, two cucumbers and one green onion.

Squeeze all the remaining water from the bulghur. Add the herbs and vegetables, squeeze the juice of two lemons over all, mix well.

Add about 1/8 cup good olive oil, and toss lightly.

Serve traditional style with small romaine leaves, or with pita bread.