Tabouleh

Ingredients

• Bulgur

  Dry

  1 cup or 140g

• Parsley

  Raw

  ½ cup or 30g

• Cucumber

  Peeled, raw

  1 small or 158g

• Onions

  Young green, tops only

  ½ cup chopped or 36g

• Lemon juice

  Raw

  ⅓ cup or 81g

• Pepper

  Spices, black

  5 dash or 0.5g

• Peppermint

  Fresh

  1 tbsp or 2g

• Salt

  Table

  ½ tsp or 3g

• Garlic

  Raw

  1 cloves, minced or 3g

• Roma tomatoes

  Red, ripe, raw. Also called Italian or plum tomato

  2 tomato or 124g

• Dill

  Fresh

  2 cup sprigs or 18g

• Red Onion

  Vegetables - Melissa's

  ½ cup chopped or 80g

• Extra Virgin Olive Oil

  Olive Oil - Tesco

  4 tbspn or 60g

• Cayenne pepper

  Spices, red or cayenne

  2 pinch or 0.7g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Pepper

  Spices, black

  ½ tbsp or 3g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  15 oz or 425g

Directions

1. Place 1 cup bulgur in 4 cup microwaveable measure. Cover with cold water and drain (use a fine sieve). Cover with cold water and microwave on high 1 minute. Barely cover again with added water, and microwave 1-2 minutes until chewable. Cool.
2. In large bowl, combine cooked bulgur, chopped parsley, diced tomatoes, green onions, and finely diced cucumber.
3. For the dressing, mix the remaining ingredients either by hand or in a blender the remaining ingredients. If using a blender, you don't need to mince the garlic first. Use freshly ground pepper. Your taste buds and prostate will thank you.
4. Toss the dressing in with the salad gently, and cover and chill overnight.

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