Bernaie'S Tabouli

• BULGUR:
• 1 cup bulgur
• 2 cups boiling water
• VEG:
• 2 medium tomatoes, de-seeded
• 1/2 English cucumber, peeled & de-seeded
• 1/2 green pepper, de-seeded
• 3 celery stalks
• 3 broccoli stalks, peeled
• 1 C. fresh parsley, finely chopped
• 2 Tbsp mint, finely chopped
• 5 green onions, finely chopped, set aside for sprinkling
• (not everyone likes raw onions)
• DRESSING:
• 1 lemon, juiced, seeds removed
• 3 Tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp pepper

1. BULGUR:
2. Place bulgur in a bowl and add 2 cups of boiling water. Stir & cover bowl with a plate and let sit for 30 minutes. Once the bulgur is cooked, put it in a fine mesh sieve and press out any remaining water. While the bulgur cooks, prepare the vegetables.
3. VEG:
4. Begin by washing all vegetables with any brand of veggie wash, as everything will be consumed raw.
5. Peel the cucumber; remove the seeds from the tomatoes, cucumber & green pepper (after seeding, I dry these with paper towel so the salad isn't soggy) and dice vegetables to the same small size. Place them all in a large bowl. Finely chop parsley & mint and add to vegetables, and toss together.
6. DRESSING:
7. In a small bowl, whisk lemon juice & olive oil with salt & pepper.
8. Add dressing to tabouli salad and toss to combine.
9. Refrigerate and serve cold with pita bread and hummus.

bulgur, boiling water, tomatoes, cucumber, green pepper, celery stalks, broccoli stalks, fresh parsley, mint, green onions, onions, lemon, olive oil, salt, pepper

Taken from www.epicurious.com/recipes/member/views/bernaies-tabouli-50130594 (may not work)