Tabouleh

Ingredients

• Bulgur

  Dry

  1 cup or 140g

• Parsley

  Raw

  2 cup or 120g

• Cucumber

  Peeled, raw

  1 large or 280g

• Onions

  Young green, tops only

  ½ cup chopped or 36g

• Olive oil

  Salad or cooking

  ⅓ cup or 71g

• Lemon juice

  Raw

  ⅓ cup or 81g

• Pepper

  Spices, black

  5 dash or 0.5g

• Peppermint

  Fresh

  1 tbsp or 2g

• Salt

  Table

  ½ tsp or 3g

• Garlic

  Raw

  1 cloves, minced or 3g

• Roma tomatoes

  Red, ripe, raw. Also called Italian or plum tomato

  2 tomato or 124g

Directions

1. Place 1 cup bulgur in 4 cup microwaveable measure. Cover with cold water and drain (use a fine sieve). Cover with cold water and microwave on high 1 minute. Barely cover again with added water, and microwave 1-2 minutes until chewable. Cool.
2. In large bowl, combine cooked bulgur, chopped parsley, diced tomatoes, green onions, and finely diced cucumber.
3. For the dressing, mix the remaining ingredients either by hand or in a blender the remaining ingredients. If using a blender, you don't need to mince the garlic first. Use freshly ground pepper. Your taste buds and prostate will thank you.
4. Toss the dressing in with the salad gently, and cover and chill overnight.

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• Quinoa Tabbouleh with Feta
• Quinoa Tabbouleh
• Grain-Free Tabbouleh Salad