Best Ever Tabbouleh

• 1 1/2 cups bulghur Bob's Red Mill Light
• 3 bunches parsley crisp, fragrant
• 2 English cucumbers
• 2 packages mint chopped
• 1 box tomatoes cherub
• 4 tablespoons olive oil
• 4 tablespoons lemon juice
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground pepper fresh

1. Soak (do not cook) the bulghur while you prepare the other ingredients. When al dente squeeze out the excess water in a tea towel.
2. Wash the parsley to eliminate any dirt, and then spin dry in a salad spinner.
3. Pull off the parsley ends separately without including any stems. Chop finely with sharp knife, NOT IN A FOOD PROCESSOR.
4. Wash and chop the mint and the cilantro.
5. Deseed the English cucumbers and dice. Don't peel them.
6. Whisk the olive oil, lemon juice, salt and pepper in a separate bowl and then add the bulghur.
7. Combine all of the ingredients.
8. Cut the cherub tomatoes only as needed for each serving, when serving. This keeps the salad fresh and fragrant for days. Enjoy!

bulghur bobs, parsley crisp, cucumbers, mint chopped, tomatoes cherub, olive oil, lemon juice, salt, ground pepper

Taken from www.yummly.com/recipe/Best-Ever-Tabbouleh-1648125 (may not work)