Bob's Red Mill Tabbouleh

Ingredients

• Bulgur, dry

  Bob's Red Mill

  188g

• Water

  Plain, clean water

  1 cup or 237g

• Parsley

  Raw

  120g

• Mint

  Freshdirect

  9g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  30g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Salt

  Table

  ½ tsp or 3g

• Cumin

  Spices, cumin seed

  ¼ tsp, ground or 0.8g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Lemon juice

  Raw

  3 tbsp or 45g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

Directions

1. Combine Bob’s Red Mill Bulgur and boiling water and let soak for 1 hour. Drain well and squeeze out any excess water.
2. In a large bowl, combine drained bulgur, parsley, mint, scallions, tomatoes, cucumber, salt, cumin, black pepper and lemon juice. Chill for 1 hour.
3. Immediately before serving, add olive oil and toss well.
4. (source: https://www.bobsredmill.com/recipes/how-to-make/tabbouleh/)