Tabbouleh Salad - July 10, 2014

Published 07/11 2014 09:06AM

Updated 07/11 2014 09:15AM

Tabbouleh Salad

1 ½ cups bulgur
2 ½ cups boiling water
1 ½ lbs tomatoes, diced
1 cup chopped fresh parsley
1/4 cup minced fresh mint leaves
5 cloves of garlic, minced
1 cup of green onions, small dice
3 tbsp olive oil
1/4 cup fresh lemon juice
Salt and pepper to taste

To Prepare:
Place bulgur in casserole dish, and cover with 2 ½ cups boiling water.
Cover. Let stand 30 minutes, or until water has been absorbed.

Fluff bulgur with fork. Add tomatoes, parsley, green onions, garlic, mint, olive oil, lemon
juice, salt and pepper; stir to combine.
Cover. Refrigerate 1 to 2 hours. Serve chilled or at room temperature.

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