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TABOULI SALAD

Courses ,
Servings 6
Ingredients
  • 1/2 cups MEDIUM BULGUR WHEAT
  • 1/2 cups WATER
  • 1/3 cups LEMON JUICE
  • 2 tablespoons CHOPPED FRESH MINT
  • 1 teaspoon SALT
  • 1 teaspoon PEPPER
  • 1/4 cups EXTRA-VIRGIN OLIVE OIL
  • 1 cup CHOPPED FRESH PARSLEY
  • 1/2 cups CHOPPED GREEN ONIONS
  • 2 LARGE TOMATOES, DICED
  • 1 tablespoon MINCED GARLIC
Instructions
    1. Soak the bulgur in the water for at least 2 hours. 
    2. Drain the excess water and put the bulgur in a large bowl. 3. Add the remaining ingredients to the bulgur and mix well. 4. Let sit at room temperature for 60 minutes or refrigerate overnight. 5. Serve chilled or at room temperature.
Note

 Prepare Your Own Bulgur 

If you soak 2 cups of wheat berries in 4 cups of water overnight, you can make your own bulgur the next day. Drain the wheat berries, simmer them in 4 cups of water for 60 minutes, and drain. Dry the wheat berries on a baking sheet pan in a 250°F oven for 45 minutes or until dry. Chop up the dried, cooked wheat berries in a food processor and store in a large jar.

Read it online: https://canadagenix.com/recipe/tabouli-salad/