| Bulgur Wheat (fine) | 1/2 cup | |
| Roma tomatoes (firm) | 4, finely chopped | |
| Cucumber (mini) | 4, finely chopped | |
| Parsley | 2 bunches, no stems, wash, dry, minced | |
| Mint | 5 leaves, no stems, wash, dry, minced | |
| Green Onions (white & green parts) | 4, chopped | |
| Lime juice (or lemon juice, if you prefer) | 3 tbsp. | |
| Extra Virgin Olive Oil | 4 tbsp. |
Wash bulgur wheat, then soak in water for 7 minutes.
Drain well. Squeeze to rid excess water, set aside.
Finely chop the vegetables, herbs, green onions.
Place tomatoes in a colander/strainer, drain excess juice.
Place chopped vegetables, herbs, green onions in a bowl.
Add bulgur, season with salt. Mix gently.
Add lime juice and olive oil, mix again.
For best results, cover tabouli and refrigerate for 30 minutes.
Transfer to serving platter. Serve with a side of pita and/or romaine lettuce.
You can keep leftovers refrigerated for 2-3 days. It’s important to drain the juice before refrigerating.
No Comments