Super summer tabbouleh salad
Yield: 6 Servings
Ingredients:
- 1 1/2 c Bulgur wheat
- 2 c Minced parsley
- 1/4 c Minced fresh spearmint leavs
- 3/4 c Finely diced scallions
- 2 md Tomatoes ifnely diced
- 1/2 c Lemon juice
- 2 tb Olive oil
Instructions:
Fresh ground black pepper to Taste Pour a quart of boiling water over the bulgur and let it stand until cool (about 2 hours). Drain the bulgur then shake it or lightly press it with a towel to remove excess water. It should be fluffy and relatively dry. Combine the remaining ingredients toss lightly then chill the mixture at least an hour and serve it cold.
