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Tabouli

List of Ingredients

1 cup boiling water
1 cup bulghur wheat
2 cups fresh parsley, chopped
1 small cucumber, diced
1 bunch green onions, chopped
2 tomatoes, diced and drained slightly
1/4 cup mint leaves, chopped
1/4 cup lemon juice
1/4 teaspoon salt
1/4 cup olive oil
1/4 teaspoon pepper




Recipe

In large bowl, pour boiling water over bulghur wheat. Let stand for half an hour. Drain.

Mix parsley, cucumber, green onions, tomatoes, and mint together.

For dressing, combine remaining ingredients in a small jar and shake well.

Pour over wheat mixture. Cover and refrigerate several hours before serving. This serves 6-8.

Notes:
Coarse or medium-coarse bulghur works better than finer grinds.

Most contemporary tabouli salads use about 1/2 cup parsley. Traditionally, it is apparently a parsley salad. After learning that, I increased the amount of parsley and love the difference it makes. Besides, as I write this, I have an 8-foot row of parsley, enough for a whole county, waiting to be picked. Using extra in this salad doesn't make a dent.