Tabbouleh Salad

By nanarose

Barbara Kafka, Cooking Light

JULY 2011

Ingredients

• 2 1/2 cups boiling water
• 1 1/2 cups uncooked bulgur wheat (about 8 ounces)
• 2 cups chopped fresh flat-leaf parsley
• 1 cup diced seeded tomato
• 3/4 cup diagonally sliced green onions
• 1/4 cup chopped fresh mint
• 6 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin

Preparation

Step 1

1. Combine 2 1/2 cups boiling water and bulgur in a large bowl; cover and let stand for 1 hour. Add parsley and the remaining ingredients to bulgur; toss well. Cover and chill at least 2 hours.