Tabbouleh

by Trisha

This traditional Middle Eastern favorite utilizes some of summer's greatest bounty and makes great additions to picnics, school lunches or filling for a pita pocket. The flavor is even better the next day. Vary the flavor by using different herb blends.

Wash the herbs, place on a towel and allow them to air dry very well before mincing to avoid black discoloration of the leaves.

1 cup bulgur wheat
2 cups boiling water

Combine in a bowl and allow to stand for thirty minutes. Fluff soaked bulgur with a fork, then strain or squeeze out excess water.

Combine in a non reactive bowl:

2 cups diced tomatoes or halved cherry tomatoes
2 cucumbers, diced (peeled, if peel is waxed or bitter)
¼ cup finely diced sweet onion or 3 sliced green onions
2 cloves minced fresh garlic (optional)
1 cup finely minced parsley or basil or cilantro
½ cup finely minced spearmint
1 teaspoon salt
½ cup lemon juice (about 3 lemons)
¼ cup extra virgin olive oil

Mix with the soaked bulgur and refrigerate for at least one hour before serving.

Makes about 8 servings.

Article Type: Tip

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Trisha Shirey