Tabouli

1  cup		fine bulgur wheat
2  cups		C. boiling water
1  teaspoon		salt
4		Roma tomatoes
1  cup		English cucumber
4  cups		2 bunches parsley, most stems removed
1/4  cup		–15 fresh mint leaves
4		green onions, white and green parts
1/4		fresh lemon juice
1/4  cup		extra virgin olive oil
2		cloves garlic,s pressed

Tip: For nutritional information on all the ingredients in Tabouli just click on each ingredient name. Then adjust the serving size for any Tabouli ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Put bulgar in a bowl and cover with the boiling water with the salt mixed in. Cover while you do the rest, and wait for water to be absorbed.

Very finely chop all the vegetables and herbs. Place the tomatoes in a sieve to drain excess juice. Dry the tomato and cucumber pieces by placing between paper towels and gently pressing. Dry the herbs in a salad spinner.

Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur. Mix gently.

Mix the lemon juice, olive oil and garlic. Add to tabouli and mix again.

For best results, cover the tabouli and refrigerate for 30 minutes.

Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or “boats” for the tabouli.