Tabouli (lebanese Bulghur, Parsley, And Mint Salad)

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 6
• 1 cup medium bulgar wheat (#2)
• 2 -3 bunches parsley, stemmed and chopped, depending on size
• 1 -2 bunch fresh mint leaves, finely chopped, depending on size, more to taste
• 2 bunches green onions, chopped
• 4 -5 ripe firm tomatoes, partially seeded and chopped
• 3 -5 lemons, juice of, to taste
• 1/2 cup extra virgin olive oil, to taste
• salt & fresh ground pepper

Recipe

• 1 this recipe is a breeze if you have a food processor, a little more work if you don't.
• 2 if using a processor, chop parsley and mint together, using a pulsing action, to ensure that you don't end up pureeing them, and remove to a bowl.
• 3 repeat with green onions, and add it bowl.
• 4 chop tomatoes, preferably by hand, into about 1/4" dice, and add to bowl.
• 5 if you are making this for company, you might want to chop everything by hand.
• 6 it makes a much prettier dish than when made in the processor, but i never bother when it is for personal consumption; i just take a little care when using the processor.
• 7 wash bulghur thoroughly, drain, and soak in fresh hot water for about 1 hour.
• 8 drain and squeeze as dry as possible, and combine with vegetables.
• 9 drizzle with lemon juice and olive oil.
• 10 add salt and pepper to taste, and toss thoroughly.
• 11 you can be quite generous with the pepper.
• 12 refrigerate for about an hour, taste, and adjust salt and pepper.
• 13 in addition to serving a a salad or part of a meza appetizer assortment, it is also good as dressing on a falafel or lamb sandwich in pita bread.