Tabbouleh

Ingredients

• Water

  Plain, clean water

  1 ½ cup or 355g

• Bulgur

  Dry

  1 cup or 140g

• Lemon juice

  Raw

  2 lemon yields or 94g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Salt

  Table

  1 ½ tsp or 9g

• Scallions

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

  1 cup, chopped or 100g

• Peppermint

  Fresh

  1 cup or 26g

• Parsley

  Raw

  1 cup or 60g

• Tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

• Pepper

  Spices, black

  1 tsp or 2g

Directions

1. Directions Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt if using kosher salt (total 3.5 tsp if so - otherwise follow ingredients and use 1 tsp table salt). Stir, then allow to stand at room temperature for about 1 hour. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.