Ingredients
- 1 cup bulgur
- 1 cup boiling water
- 1 cup chopped parsley
- 1 medium onion, diced
- 2 cups chopped tomatoes
- ¼ cup chopped coriander (optional)
- sprig fresh mint, chopped
- ¾ cup lemon juice
- ½ cup oil
- Salt to taste
- Pepper to taste
Directions
Place bulgur in a large mixing bowl. Pour 1 cup boiling water over the bulgur and let stand 30 minutes, or until all water is absorbed. Combine bulgur with vegetables, lemon juice, oil, salt and pepper.
Refrigerate, covered, a few hours or overnight. Serve cold.
USE: large mixing bowl
YIELDS: 8 servings
Tabouleh June is right - use olive oil and lots of chopped cucumbers.
I like adding chopped olives or capers for a little bite.
Use way more mint than one sprig - easily a 1/3 cup or more. (I use about 1/2 and 1/2 mint and parsley, plus some cilantro (= fresh coriander).
Add lemon zest for an extra burst of citrus flavor.
Add peppermint tea bag to water when boiling for bulgur - remove before adding the grains.
Slice the red onions in thin half moons like in the photo - just pretty.