Ingredients
BULGUR:
1 cup bulgur
2 cups boiling water
VEG:
2 medium tomatoes, de-seeded
1/2 English cucumber, peeled & de-seeded
1/2 green pepper, de-seeded
3 celery stalks
3 broccoli stalks, peeled
1 C. fresh parsley, finely chopped
2 Tbsp mint, finely chopped
5 green onions, finely chopped, set aside for sprinkling
(not everyone likes raw onions)
DRESSING:
1 lemon, juiced, seeds removed
3 Tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
Preparation
BULGUR: Place bulgur in a bowl and add 2 cups of boiling water. Stir & cover bowl with a plate and let sit for 30 minutes. Once the bulgur is cooked, put it in a fine mesh sieve and press out any remaining water. While the bulgur cooks, prepare the vegetables.
VEG: Begin by washing all vegetables with any brand of veggie wash, as everything will be consumed raw. Peel the cucumber; remove the seeds from the tomatoes, cucumber & green pepper (after seeding, I dry these with paper towel so the salad isn’t soggy) and dice vegetables to the same small size. Place them all in a large bowl. Finely chop parsley & mint and add to vegetables, and toss together.
DRESSING: In a small bowl, whisk lemon juice & olive oil with salt & pepper. Add dressing to tabouli salad and toss to combine.
Refrigerate and serve cold with pita bread and hummus.
