Tabouli


Family favorite as adapted from Moosewood Cookbook pg 46.

1 c dry bulgur wheat prepared according to package directions (add 1 – 1 1/2 c boiling water stir well, cover and set aside for 20-30 minutes)

When tender, stir in the following and refrigerate until ready to serve:
1 t salt
1/4 c lemon juice
1/4 c extra virgin olive oil
2 -4 cloves garlic minced or pressed
fresh ground black pepper

Assemble the following just before serving:
4 scallions, finely sliced
1 c fresh parsley, minced
10 or more leaves of fresh mint, minced
1 or 2 ripe tomatoes, de-seeded and diced
small bell pepper, any color, diced

Stir into bulger wheat mixture and serve.

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