Tabbouleh

• 2 cups fine bulgur*
• 1/2 cup minced onion
• 2 scallions, using green and white parts
• Salt
• Pepper
• 1/2 cup minced parsley
• 1 tbsp. minced fresh dill
• 3 tbsp. minced fresh mint leaves
• 1-1/2 tbsp. dried mint
• 5 tbsp. lemon juice
• 6 tbsp. olive oil
• Tomato wedges
• Green capsicum, seeded and cut into rings
• Black olives

1. Put bulgur in a large bowl; cover with ample cold water and let stand for 30 minutes.
2. Bulgur will swell to more than double the size.
3. Put in a strainer and drain.
4. Squeeze out with your hands as much moisture as you can; spread out on a kitchen towel and let dry for 10 minutes.
5. Add salt, pepper, parsley, dill, mint leaves, oil and lemon juice; blend well.
6. Add more salt, pepper and lemon juice, if needed.
7. Line a serving platter with lettuce leaves; mound tabbouleh on top and garnish with olives, tomato wedges and capsicum rings.

fine bulgur, onion, scallions, salt, pepper, parsley, dill, mint, mint, lemon juice, olive oil, tomato wedges, green, black olives

Taken from www.foodgeeks.com/recipes/4497 (may not work)