Tabbouleh Salad With Chopped Walnuts

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 1/4 cup fine grain bulgar wheat
• 1/4 cup water
• 1 tablespoon lemon juice
• 1/4 cup extra virgin olive oil
• 1 1/2 cups peeled seeded and diced cucumbers
• 1 1/2 cups diced roma tomatoes
• 1 cup chopped fresh parsley (italian) or 1 cup flat leaf parsley (italian)
• 1/4 cup sliced green onion
• 1/4 cup chopped fresh mint leaves
• 2 teaspoons chopped walnuts
• 1 teaspoon finely chopped fresh garlic
• salt & freshly ground black pepper

Recipe

• 1 combine bulgur and water in medium bowl.
• 2 set aside 30 minutes or until all liquid is absorbed.
• 3 add lemon juice and olive oil to bulgur.
• 4 mix well.
• 5 stir in cucumbers, tomatoes, parsley, green onions, mint, walnuts, garlic and salt and pepper, to taste.
• 6 refrigerate for at least 2 hours before serving, stirring occasionally while chilling.
• 7 serve in small chilled salad bowls or ramekins, garnished with a little extra parsley around the edges.