Tabouleh
Freely use this recipe for your enjoyment, but please do not republish.| 1 cup | Bulgur |
| 2 cups | Cold Water |
| ¼ cup | Olive oil |
| ¼ cup | Lemon juice |
| ½ cup | Chopped parsley |
| 1-2 tablespoons | Fresh, chopped mint (use half, if using dried mint) |
| 3 tablespoons | Thinly sliced green onions |
| 1 teaspoon | Salt |
| 3 tablespoons | Thinly sliced green onions |
| ½ teaspoon | Pepper |
| 1 ½ cups | Finely diced, fresh tomatoes |
Method
- Soak bulgur in water for 1-2 hours. Drain off excess water (easiest with a strainer).
- Mix with remaining ingredients.
- Enjoy!
Happy Cooking!
© 2010 Susan J. Sady