Lebanese Tabbouleh

• Dressing Ingredients
• 4 tablespoons freshly squeezed lemon juice
• 4 tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• pepper, to taste
• Salad Ingredients
• 1 ounce mint leaves (without stalks), finely chopped
• 2 ounces parsley leaves (without stalks), finely chopped
• 4 scallions/spring onions, thinly sliced
• 4 ripe firm tomatoes, deseeded and finely chopped
• 8 ounces cooked bulgur

1. Prepare the bulgur according to the directions on your package. I boil 3 ounces of dried bulgur in water for 10 minutes to get 8 ounces of cooked bulgur. Drain and allow to cool.
2. Meanwhile, separate the parsley and mint leaves from their stalks (kids can help out here!). Discard the stalks, and finely chop the leaves. Put the leaves into a salad bowl.
3. Chop the scallions/spring onions thinly and add them to the salad bowl.
4. Deseed and finely dice the tomatoes and add them to the salad bowl.
5. When the bulgur has cooled, add around 8 ounces to the salad bowl and mix well.
6. Prepare the dressing by mixing the lemon juice, olive oil, salt and pepper together. Pour it over the salad and mix well.
7. This dish should be served cold so refrigerate for at least an hour before serving.
8. Tabbouleh keeps well in the refrigerator for upto 24 hours.

dressing ingredients, freshly squeezed lemon juice, extra virgin olive oil, salt, pepper, salad ingredients, mint, parsley, onions, tomatoes

Taken from food52.com/recipes/18072-lebanese-tabbouleh (may not work)