Tabbouleh

Name: Tabbouleh
Ingredients: 1 cup bulgur wheat; 1 1/2 cups boiling water; 1/4 cup freshly squeezed lemon juice (2 lemons); 1/4 cup good olive oil; Kosher salt; 1 cup minced scallions, white and green parts (1 bunch); 1 cup chopped fresh mint leaves (1 bunch); 1 cup chopped flat-leaf parsley (1 bunch); 1 hothouse cucumber, unpeeled, seeded, and medium-diced; 2 cups cherry tomatoes, cut in half; 1 teaspoon freshly ground black pepper; 3/4 pound feta cheese; 4 pita breads, cut in half

13 ingredients

1 steps

Ingredients

1 cup bulgur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
Kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper
3/4 pound feta cheese
4 pita breads, cut in half

Directions

1

{"0":"Place the bulgur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1\/2 teaspoons salt. Stir, then allow to stand at room temperature for about an hour.","2":"Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season to taste and serve, or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.","4":"Stuff the tabbouleh and feta into the pita breads."}