Tabbouleh Salad
Servings 6 people
Ingredients
- 1/3 cup bulgur (crushed wheat) or 1 cup cooked quinoa
- 2 cups water to soak the bulgar
- 5 cups parsley washed, dried, and chopped
- 1/2 cup onion chopped
- 1/4 cup chopped fresh mint or 2 tablespoons dried
- 3 large tomatoes diced
- 1 1/2 teaspoons sea salt
- 1/4 teaspoon pepper
- 1/3 cup lemon juice
- 1/4 cup olive oil
Instructions
- Soak bulgur in 2 cups water for 2 minutes. Drain well and put in a large bowl. If using quinoa instead, add to a large bowl.
- Add all remaining ingredients to the wheat (or quinoa) and mix well.
- If not serving immediately, add tomatoes and onions just before serving.
- Serve with romaine lettuce leaves for scooping up the salad.
- Enjoy!