Lebanese Tabbouleh Traditional

• 1/3 cup Bulgur Wheat #2
• 3 cups fresh parsley, finely chopped
• 1/2 - 1/3 cup fresh mint, finely chopped
• 1/2 cup fresh green onions, finely chopped
• 1/2 - 2 cups fresh, ripe but firm tomatoes (No juice, no seeds, finely diced)
• 1/2 tsp. Kosher salt
• 1/2 tsp. freshly gound pepper
• 1/4 - 1/2 cup extra virgin Olive oil, first cold pressed
• 1/4 - 1/3 cup Juice from fresh lemons
• (Not so much oil or lemon juice that it becomes slushy; add gradually & taste it)

1. 1.tut the bulgur in a large bowl and add enough cold tap water just to cover. Let it soak in the water for 20 minutes.
2. 2.tour off the water, and then squeeze the bulgur dry carefully with your hands. Add to a large bowl.
3. 3.tdd the tomatoes, and stir in the parsley, mint, green onion, salt & pepper. (important: when mixing the Tabbouleh, you must mix it by hand or a wooden spoon so as not to bruise the herbs and prevent them from becoming mushy)
4. 4.tradually add the olive oil & lemon juice, tasting the Tabbouleh until it is balanced; there is a delicate balance in the amount of ingredients. Taste as you go, and never add too much lemon juice or olive oil. It should be lemony, but not unpleasantly tart or slushy. Cover and let stand for 30 minutes.
5. Serve with fresh & fluffy pita bread and center leaves of romaine lettuce for scooping.
6. Most importantly of all, enjoy!!!

fresh parsley, fresh mint, fresh green onions, tomatoes, kosher salt, freshly gound pepper, extra virgin olive oil, lemons, much oil

Taken from www.epicurious.com/recipes/member/views/lebanese-tabbouleh-traditional-50129443 (may not work)