Tia Gwen's Tabbouleh

Submitted by A Messy Cook

"My aunt brought this salad to a family gathering over Independence Day weekend, and I fell in love with it! She gave me the recipe, and here it is for your enjoyment :-) I added some cucumber and feta to the leftovers, and it was delicious."

 

• Ready In: 50mins
• Ingredients: 9
• Serves: 8-10

ingredients

• 1 1⁄2 cups water
• 1 tablespoon olive oil
• 1⁄2 teaspoon salt
• 1 cup uncooked Bulgar wheat
• 1 large tomatoes, seeded and diced (1 c.)
• 1⁄4 cup sliced green onion
• 1 cup snipped fresh parsley
• 2 tablespoons snipped of fresh mint (optional)
• 1 -2 lemon

directions

1. Bring water, oil and salt to a boil; stir in bulghur.
2. Cover, remove from heat, and let stand for 25 minutes or until water is absorbed.
3. Zest one lemon to measure 1 tablespoon of zest; juice lemons to measure 1/4 cup of juice.
4. Combine cooked bulghur, tomato, onions, parsley, mint, lemon zest, and juice in batter bowl.
5. Cover; refrigerate at least 2 hours to allow flavors to blend.