Tabbouleh

Ingredients

  • 2 cups pre-soaked Bulgur wheat (2/3 cup dry and 2 cups boiling water; soak for 1 hour)
  • 3 cups chopped parsley, 3 bunches
  • 3 minced green onions
  • 1/4 tsp. black pepper
  • 1/4 tsp. cumin
  • 2 large tomatoes, chopped
  • 1 large or 2 small cucumbers, peeled and chopped
  • 3 Tbsp. lemon juice
  • 3 Tbsp. olive oil

    Directions

    1. In a large bowl, gently mix together all ingredients, except lemon juice and oil.



    2. Mix lemon juice and oil in a separate bowl. Pour over Tabbouleh mixture.



    3. Refrigerate for at least one hour before serving.



    Yield: 6 servings
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