1 Cup Bulgur wheat (I like Arrowhead Mills)
1/2 Cup boiling water
1 teaspoon table salt
1/4 Cup lemon juice
1/4 Cup EVOO
1 pint cherry tomatoes- halved, sprinkled with 1/2 t salt and set over colander to drain for 30 min
2 cucumbers- peeled, seeded and diced
2 Cups mint- washed, picked, and minced
3 Cups parsley – washed, picked, and minced
- Pour boiling water over tabouli mixed with salt. Cover with Saran and let sit on counter for 30 min.
- Stir in lemon juice and olive oil. Cover and rest in fridge for 2-3 hours.
- While tabouli is resting, prep your veggies (tomatoes, cucumbers, parsely and mint). I cut my tomatoes and cucs by hand, but process the mint and parsley in the food processer.
- Once tabouli is fully rested, stir in all veggies and let marinate at least 30 more minutes (in fridge or in counter). Adjust seasoning with S&P and serve!