Tabbouleh
- 1 cup bulghur wheat
- 1 1/2 cups boiling water
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 cup good olive oil
- 3 1/2 teaspoons kosher salt
- 1 cup minced scallions, white and green parts (1 bunch)
- 1 cup chopped fresh mint leaves (1 bunch)
- 1 cup chopped flat-leaf parsley (1 bunch)
- 1 hothouse cucumber, unpeeled, seeded, and medium-diced
- 2 cups cherry tomatoes, cut in half
- 1 teaspoon freshly ground black pepper
- Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt.
- Stir, then allow to stand at room temperature for about 1 hour.
- Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well.
- Season, to taste, and serve or cover and refrigerate.
- The flavor will improve if the tabbouleh sits for a few hours.
bulghur wheat, boiling water, freshly squeezed lemon juice, olive oil, kosher salt, scallions, mint, flatleaf parsley, hothouse cucumber, cherry tomatoes, freshly ground black pepper
Taken from www.foodnetwork.com/recipes/ina-garten/tabbouleh-recipe.html (may not work)