Tabouleh

by Zehorit Heilicher, Tastemaker in Residence  - ©Mideast to Midwest® - Zehorit@Heilicher.com

Serves 8 - Yield: 4 cups

Ingredients

1 cup Bulgur, (fine)

1 cup boiling water

1/3 cup fresh lemon juice

1½ cups Italian parsley, minced

1 cup Mint, minced

1 cup Cilantro sprigs, minced

2 large Tomato, diced fine

2 English Cucumber, diced fine

1 cup Scallions, minced

¼ cup Olive oil

Salt and freshly ground pepper

Instructions

1. Prepare the bulgur: Place the bulgur in a large bowl and pour the hot water over it. Stir to mix and then let the mixture stand for 3-5 minutes, until the bulgur is softened, but still crunchy. Drain the excess water.

2. Make the salad: Into the same bowl add the herbs and the vegetables and stir gently to combine. Whisk together the lemon juice and olive oil and then pour over the bulgur. Season with salt and pepper and then mix gently. Cover and place in the fridge for a minimum of 30 minutes. Stir again before serving. 

3. Options: Make variations of the salad by adding dried fruit (Cranberries, currants, blueberries, diced apricots, cherries and more). Make a tropical Tabouleh by substituting the vegetables with fresh mango, pineapple, apple, and berries. For a GF option, substitute cooked quinoa for the bulgur.