Tabbouleh with Parsley and Mint

This is a traditional Middle Eastern dish. It can be served as part of the appetizer selection, as a salad, or in pitas as a light lunch.
  • 1 cup bulgur wheat
  • 1 red onion minced
  • 1 1/2 cups seeded and diced tomatoes
  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 5 tbsp minced flat leaf parsley
  • 2 tbsp minced fresh mint
  • salt and freshly ground black pepper

Rinse the bulgur wheat under cold running water, then place in a large saucepan and cover with 2 1/2 cups of water. Bring it to a boil, reduce the heat, cover and simmer for 10 to 15 minutes, until the water is absorbed completely and the wheat is tender. Drain any excess water well and fluff the wheat with a fork to separate all the grains. Transfer to a large bowl.

Stir in the onion, tomatoes, olive oil, lemon juice, herbs and seasoning, mix well and allow to cool to room temperature. This is a great dish to prepare ahead. Simply combine everything, cover it and chill till you need it.

  • Yields: 4 servings
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