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Tabbouleh Salad Recipe

by Micheline

Ingredients

1 cup (250 ml) fine cracked wheat (bulgur) 1 cup (250 ml) boiling water 4 to 5 tbsp (60 to 75 ml) olive oil 4 tbsp (60 ml) freshly squeezed lemon juice 1/2 tps (3 ml) salt 1/4 tsp (2 ml) freshly ground pepper

1/2 cup (120 ml) freshly cut parsley, finely minced 2 cloves garlic, minced 2 tbsp (30 ml) scallions or green onions, minced 4 tbsp (60 ml) freshly cut mint, minced 1 tomato, cored and diced

Directions

1. Place cracked wheat (bulgur) in a medium bowl. Add the boiling water and set aside for 20 to 25 minutes. When water has been absorbed and cooled, add the olive oil, lemon juice, salt, pepper, parsley, scallions, mint and tomato. Mix gently. Chill for at least 1 hour to blend flavours. Serve cold as a side dish to meat and white rice.

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