Super Summer Tabbouleh Salad
Yield: 6 Servings
Categories: Ethnic, Salads, Vegetables, Herbs
1 1/2 c Bulgur wheat 2 c Minced parsley 1/4 c Minced fresh spearmint leavs 3/4 c Finely diced scallions 2 md Tomatoes, ifnely diced 1/2 c Lemon juice 2 tb Olive oil Fresh ground black pepper to Taste Pour a quart of boiling water over the bulgur and let it stand until cool (about 2 hours). Drain the bulgur, then shake it or lightly press it with a towel to remove excess water. It should be fluffy and relatively dry. Combine the remaining ingredients, toss lightly, then chill the mixture at least an hour and serve it cold.