Tabbouleh
2 cups water
1 cup bulgar
3 tomatoes, chopped
2 cucumbers, chopped
3 green onions, chopped
3 cloves garlic, minced
1 cup fresh parsley, chopped
1/3 cup fresh mint leaves, minced
1/3 cup lemon juice
1/3 cup olive oil
Preparation:
Place bulgar in bowl and cover with 2 cups boiling water. Soak for 30 minutes; drain and squeeze out excess water.
In a mixing bowl, combine the wheat, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice, and olive oil. Toss and refrigerate for at least 4 hours before serving. Toss again prior to serving.
Notes:
