Homemade Libanese Tabbouleh

Tabbouleh is delicious on its own, eaten with thin pita bread so you can dip the bread in the juices on your plate. It is a perfect accompaniment to grilled meats, especially lamb chops or steaks. You can prep this salad a day in advance, combining ingredients along with the dressing just before serving.

Ingredients

• 1 cup fine bulghur (sometimes called #1)
• 2 bunches curly parsley
• 10 to 12 large mint leaves
• 4 to 6 scallions
• 3 medium tomatoes
• ½ English cucumber
• 2 lemons, juiced
• ½ cup olive oil
• Salt and pepper to taste

Instructions

1. Put the bulghur in a bowl, cover it with an inch with water (it will double in size), and let it sit at least 20 minutes.
2. Wash and dry the parsley and mint. Remove the stems, finely chop the herbs together, and put them in a large mixing bowl.
3. Peel and deseed the cucumber half. Slice it lengthwise into thirds, then chop. Chop onion and tomato and it them to the cucumber, parsley, and mint.
4. Squeeze any remaining water out of bulghur and it to the vegetables.
5. Add lemon juice, extra virgin olive oil, salt, and pepper. Mix well, taste, and adjust seasoning and olive oil as needed.

SERVING SUGGESTION

• Pita bread, garlic paste, hummus and a spoon of tabbouleh.
• Paradise