Taboo-less Tabouleh

Name: Taboo-less Tabouleh
Ingredients: 1/2 cup dry bulgur; 1/2 cup boiling water; 2 scallions, tips trimmed; 1/2 cup (packed measure) fresh parsley; 10 medium-size fresh mint leaves; 1/2 teaspoon minced or crushed garlic; 1/4 teaspoon salt (or to taste); 2 tablespoons extra virgin olive oil; 2 tablespoons fresh lemon juice; 1 small cucumber, seeded and finely minced (peeling optional); Haif a small bell pepper (a yellow or orange one, if possible), finely minced; Freshly ground black pepper; 1 medium-size ripe tomato, cut into tiny dice

13 ingredients

7 steps

Ingredients

1/2 cup dry bulgur
1/2 cup boiling water
2 scallions, tips trimmed
1/2 cup (packed measure) fresh parsley
10 medium-size fresh mint leaves
1/2 teaspoon minced or crushed garlic
1/4 teaspoon salt (or to taste)
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 small cucumber, seeded and finely minced (peeling optional)
Haif a small bell pepper (a yellow or orange one, if possible), finely minced
Freshly ground black pepper
1 medium-size ripe tomato, cut into tiny dice

Directions

1

Combine the bulgur and boiling water in a medium-size bowl, and cover the bowl with a plate.
2

Let stand for 20 minutes.
3

Cut the scallions into large pieces (including the green parts) and place in the small bowl of a food processor (or in a mini food processor) with the parsley and mint, and chop until tiny.
4

(Or, if you dont have a food processor, use a sharp knife to do this job.)
5

Add the garlic, salt, half the olive oil, and half the lemon juice to the bulgur and stir well.
6

Stir in the minced herbs and all the other ingredients, including the remaining olive oil and lemon juice.
7

Cover tightly and refrigerate until serving time.