Tabbouleh Recipe
- 1 1/2 cups bulgur
- 3 cups boiling water
- 2 pounds tomatoes, diced
- 1 cup chopped fresh parsley
- 3 green onions, minced
- 1/4 cup minced fresh mint leaves
- 3 tablespoons olive oil
- 1/4 cup fresh lemon juice
- salt to taste
- ground black pepper to taste
- Place bulgur in a casserole dish, and cover it with 3 cups boiling water. Cover. Let stand 30 minutes, or until the water has been absorbed.
- Fluff bulgur with a fork. Add tomatoes, parsley, green onions, mint, olive oil, lemon juice, salt and pepper; stir to combine. Cover, and refrigerate for 1 to 2 hours. Serve either chilled or at room temperature.
