Tabouli

With guest chef, Kenny for Mediterranean food night. :)

http://www.dailyunadventuresincooking.com/recipe/tabouli-recipe/

Makes 4 servings.

1 cup bulgar
2 medium tomatoes
1/2 English cucumber
1/2 green pepper
5 green onions
1 cup fresh parsley, finely chopped
2 tablespoons mint, finely chopped
1 lemon juiced
3 tablespoons olive oil
salt and pepper

Put bulghar in a bowl and stir in 2 cups of boiling water. Cover with a plate and let sit for 30 minutes. While the bulghar cooks you can prep the vegetables. Ideally the tomatoes, cucumber and green pepper are all chopped the same size, a dice of about 3/4 cm. When dicing the tomatoes and cucumber first de-seed them. Then chop the green onions very thinly.
Once bulgar is cooked put it in a fine mesh sieve and press out the water. Put in a salad bowl and add vegetables, parsley and mint. Whisk together lemon juice, olive oil and salt and pepper. You want about ~1/2 teaspoon salt and ~1/4 teaspoon pepper but adjust for your tastes. Add dressing to tabouli salad and toss to combine.