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Tabbouleh Recipe

Yield: Serves 6-8.

Ingredients 2 cups vegetable stock (for vegetarian option), chicken stock or water 1 teaspoon salt 2 cups bulgur wheat 1/2 cup olive oil Zest and juice from 2 lemons 5-6 Roma or plum tomatoes, seeded and chopped 2 scallions, chopped, including the greens 2-3 cups parsley, chopped 1 cup fresh mint leaves, chopped

Method

1 Place the bulgur in a medium sized bowl. Bring the stock or water and the teaspoon of salt to a boil, pour it over the bulgur. Let sit for 30 minutes to an hour.

2 In a large bowl, add the olive oil, lemon juice, bulgur and mix well. Add in all the other ingredients and mix to combine.

3 Taste the tabbouleh, and add more salt, olive oil or more lemon juice to taste. Let marinate for at least 30 minutes before serving. Will keep chilled for several days.

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