Tabbouleh

Tabbouleh is up there on my list of favorite summer dishes. Usually we have fresh parsley, tomatoes and onions from the garden but sadly, the extreme summer heat has taken a toll on our garden so I bought everything at the store. *gasp*

Years ago I found this Martha Stewart recipe and have since adapted it to suit our tastes. We like a lot of parsley and a lot of lemon so if those aren't your thing, go by the recipe. This recipe calls for burlgur wheat and although most grocery stores don't carry it, if you can find it, it makes all the difference. Thankfully the store near my house started carrying it in bulk so I'm always stocked now!

Anyway, on to the recipe!

Here's what you'll need:

• 1 cup bulgur wheat
• 4 plum tomatoes, seeds removed and finely chopped
• 1 bunch finely chopped parsley
• 6 green onions, finely chopped
• 1/2 cup fresh lemon juice
• 3/4 teaspoon coarse salt
• 1/4 cup extra-virgin olive oil
• Freshly ground pepper

First you need to soak the bulgur. Just put it in a bowl with 2 cups water and let it sit while you chop everything. It takes about 15-20 minutes to get tender.

Drain the remaining water off the bulgur and put in a bowl. Stir in the olive oil, lemon juice and salt and pepper. Then stir in the tomatoes and onions, followed by the parsley.

Cover the bowl and refrigerate at least two hours but it's always better the following day.



Eat and enjoy!