Tabbouleh

Name: Tabbouleh
Ingredients: 1/4 c. olive oil; 1/4 c. lemon juice; 2 tsp. dried mint; 1/2 tsp. salt; 1/4 tsp. pepper; 2 cloves garlic, minced; 1/2 c. bulgar wheat; 2 c. boiling water; 1 stalk celery, diced; 1 c. chopped parsley leaves; 1 or 2 green onions, chopped; 3/4 c. cucumber, seeded, peeled and diced; 1 plum tomato, seeded and diced

13 ingredients

8 steps

Ingredients

1/4 c. olive oil
1/4 c. lemon juice
2 tsp. dried mint
1/2 tsp. salt
1/4 tsp. pepper
2 cloves garlic, minced
1/2 c. bulgar wheat
2 c. boiling water
1 stalk celery, diced
1 c. chopped parsley leaves
1 or 2 green onions, chopped
3/4 c. cucumber, seeded, peeled and diced
1 plum tomato, seeded and diced

Directions

1

Combine olive oil, lemon juice, mint, salt, pepper and garlic in a shaker; cover and shake well.
2

Let stand at room temperature for about 30 minutes.
3

Meanwhile, in a medium bowl, combine bulgar wheat and boiling water.
4

Let stand for 20 minutes.
5

Drain well, squeezing out excess water.
6

Add celery, parsley, onions, cucumber and plum tomato.
7

Pour dressing on and toss.
8

Refrigerate for 2 to 4 hours.