Tabbouleh

Serves 6-8

For a light, healthy lunch, serve this popular Middle Eastern salad alongside a bowl of spring vegetable soup with basil-mint pesto or butternut squash-carrot soup and wedges of pita bread.

ingredients

1 cup medium-fine bulgur
2/3 cup olive oil
1 cup fresh lemon juice
5 cloves garlic, minced
1 tsp. salt
6 green onions, chopped
2 large bunches fresh parsley, stemmed and chopped
1/3 cup chopped fresh mint
5 large tomatoes, cut into 1/4-inch cubes
2 cucumbers, peeled, seeded and diced
freshly ground pepper

directions

1
Place the bulgur in the bottom of a large salad bowl. In a small bowl, whisk together the olive oil, lemon juice, garlic and salt. Pour over the bulgur and toss well. Layer on top of the bulgur, in the following order, the green onions, parsley, mint, tomatoes and cucumbers. Season the cucumbers well with salt and pepper and cover the bowl with plastic wrap. Refrigerate for at least 24 hours.
2
Bring the salad to room temperature. Toss the ingredients together, then taste and adjust the seasoning with additional salt, pepper and lemon juice. Serve with pita bread or romaine lettuce leaves.

Source: Elizabeth