Tabouleh

Many cultures claim tabouleh as their own. The fresh vegetable and bulgur (sometimes bulghur) wheat salad is popular all over the Middle East. Bulgur wheat is parboiled and then dried before packaging whereas cracked wheat is not. Finely chopping the vegetables with a knife makes for one texture of salad. Using a food processor in short pulses to the desired consistency makes for a finer textured salad. To the basic salad you can elaborate and add other vegetables such as carrots, cucumbers, sweet peppers or red onions or scallions. Taste as you go!

• ½ cup bulgur
• 2 bunches fresh parsley, chopped
• 1 medium yellow onion, finely chopped
• 1 tablespoon salt
• 6 tablespoons extra virgin olive oil

• 2 tablespoons fresh mint, chopped
• 6 medium tomatoes, seeded, finely chopped
• ½ teaspoon ground black pepper
• 6 tablespoons lemon juice

1. Place bulgur in a glass bowl and cover by 1-inch with cool water. Soak 1 ½ to 2 hours or until the bulgur is soft. Drain in colander then gently press with kitchen or paper towels to rid of excess water.
2. While bulgur is soaking, trim and remove stems from parsley and mint, and finely chop the leaves. Place in a large mixing bowl.
3. Finely dice tomatoes after removing seeds. Place in bowl with parsley and mint.
4. Peel and finely dice the onion and place in bowl with the tomatoes. Lightly season with salt and pepper. Add the drained bulgur to the bowl and mix well. Transfer to serving bowl. Often times the serving bowl will be lined with lettuce or grape leaves. Sprinkle with olive oil and lemon juice. Season to taste with a final dash of salt and pepper. Can be served immediately but it is better if chilled in the refrigerator for 2 or 3 hours before serving.