Wednesday, July 23, 2008

Tabbouleh Salad

This is such a great salad and so nutritious! I love the fresh flavors in this salad and it keeps really well in the fridge. We've been eating on this for lunches and also side dishes. Add some shrimp and call it dinner! Enjoy!

1 cup bulgur (cracked wheat)
3 tomatoes, seeded and chopped
2 cucumbers, peeled and chopped
3 green onions, chopped
3 cloves garlic, minced
1 cup chopped fresh parsley
1/3 cup fresh mint leaves
2 teaspoons salt
1/2 cup lemon juice
2/3 cup olive oil

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.

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