TABBOULI

Bulgur wheat salad with vegetables, herbs, and an olive oil and lemon juice dressing.

Tabbouli is a middle eastern salad. The best part about this recipe is that it can be made ahead, and actually tastes better the longer it sits in the fridge. This is a great meal to prep on a Sunday to be able to eat for the next few days.

TABBOULI

Ingredients (serves 4):

• 1 1/2 c. #3 bulgur ( #3 refers to the grain size)

• 2 c. boiling water

• 2 tbsp kosher salt, divided

• 1/2 c. lemon juice

• 1/4 c. extra virgin olive oil

• 1 cucumber, finely chopped

• 2 roma tomatoes, finely chopped

• 1 bunch each: fresh parsley and cilantro, chopped

• large handful of fresh mint, chopped

• 1/2 small red onion, finely chopped

• 2 garlic cloves, minced

• 1/4 tsp ground black pepper

Directions:

1. Pour bulgur and 1 tbsp salt into a heatproof bowl. Add the boiling water and stir. Set aside for 15 minutes or until most of the water has been absorbed and the bulgur is soft.

2. In the meantime, combine the chopped cilantro, parsley, mint, cucumbers, tomatoes, and onion.

3. When the bulgur is ready, drain any remaining water. Rinse bulgur with cold water and then drain again (making sure to get as much water out as possible). Add this to your vegetable mixture and stir to combine.

4. Add the olive oil, lemon juice, 1 tbsp of the salt, pepper, and minced garlic. Stir again to combine well.

5. Allow to sit in fridge for at least an hour before serving.