Tabouleh

Ingredients

• Bulgur

  Dry

  ⁷⁄₁₆ cup or 65g

• Parsley

  Raw

  ¹⁵⁄₁₆ cup or 56g

• Cucumber

  Peeled, raw

  ⁷⁄₁₆ large or 130g

• Onions

  Young green, tops only

  ¼ cup chopped or 17g

• Olive oil

  Salad or cooking

  ⅛ cup or 33g

• Lemon juice

  Raw

  ⅛ cup or 37g

• Pepper

  Spices, black

  2 ⅓ dash or 0.2g

• Peppermint

  Fresh

  ⁷⁄₁₆ tbsp or 0.7g

• Salt

  Table

  ¼ tsp or 1g

• Garlic

  Raw

  ⁷⁄₁₆ cloves, minced or 1g

• Roma tomatoes

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

  ¹⁵⁄₁₆ tomato or 58g

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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