Super summer tabbouleh salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Bulgur wheat |
| 2 | cups | Minced parsley |
| ¼ | cup | Minced fresh spearmint leavs |
| ¾ | cup | Finely diced scallions |
| 2 | mediums | Tomatoes, ifnely diced |
| ½ | cup | Lemon juice |
| 2 | tablespoons | Olive oil |
| Fresh ground black pepper to | ||
| Taste | ||
Directions
Pour a quart of boiling water over the bulgur and let it stand until cool (about 2 hours). Drain the bulgur, then shake it or lightly press it with a towel to remove excess water. It should be fluffy and relatively dry. Combine the remaining ingredients, toss lightly, then chill the mixture at least an hour and serve it cold.