Tabbouleh
Ingredients
- 1 cup Bulgar
- 3 to matoes seeded and chopped
- 2 cucumbers peeled and chopped
- 3 green onions chopped
- 3 cloves garlic minced
- 1 1/2 cup chopped fresh parsley
- 1/2 cup fresh mint leaves chopped
- 1/2 cup lemon juice
- 1/3 cup olive oil Greek works best
- 2 tsp salt
- 2 tsp Sumac
- 1/2 tsp finely ground black pepper
Instructions
- Place cracked wheat in bowl and cover with 2 cups boiling water. Soak for 30 minutes; drain and squeeze out excess water. In a mixing bowl, combine the wheat, tomatoes, cucumbers, onions, garlic, parsley, mint, salt, lemon juice, and olive oil. Toss and refrigerate for at least 4 hours before serving. Toss again prior to serving.