Tabbouleh - Bulgur salad

When making tabbouleh, it is important to remember that it is the parsley and herbs that are the focus, not the bulgur.  You can use fine or medium bulgur, but the coarser it is, the longer it has to soak. 

Ingredients

1/2 cup bulgur

1 bunch of parsley, rinsed and dried, chopped fine ( most of the stems removed)

1/4 cup chopped fresh mint

4 green onions, chopped

3 tbsp olive oil

3 tbsp lemon juice

1 tsp salt

2 large tomatoes, seeded and chopped

Instructions

Soak the bulgur in 2 cups of warm water, to soften.  Fine bulgur will take about 10 minutes, medium bulgur about 30 minutes.  Drain and squeeze out excess water, and place in a large bowl.

Add the olive oil, lemon juice, and salt to the bulgur.  Stir to combine, and let sit while you are chopping the other ingredients.  

Stir the parsley, mint and onions into the bulgur. Taste for salt, and then garnish with the tomatoes.  

Optional - add 1/2 cup finely chopped cucumber, or 1/2 cup chopped green peppers. 

Olives can be arranged on the salad, or served on the side.