Tabouleh

Ingredients

• Bulgur

  Dry

  1 cup or 140g

• Parsley

  Raw

  2 cup or 120g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Scallions

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

  ½ cup, chopped or 50g

• Olive oil

  Salad or cooking

  ⅓ cup or 71g

• Lemon juice

  Raw

  ⅓ cup or 81g

• Pepper

  Spices, black

  1 dash or 0.1g

• Spearmint

  Fresh

  1 tbsp or 6g

• Salt

  Table

  ½ tsp or 3g

• Garlic

  Raw

  1 cloves, minced or 3g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

Directions

1. Place bulgur in a 4-cup microwaveable container. Cover with cold water, drain using a fine sieve, then cover again with cold water. Microwave on high for 1 minute. Add more water to barely cover and microwave for an additional 1-2 minutes until chewable. Let cool.
2. In a large bowl, combine the cooked bulgur, chopped parsley, diced tomatoes, green onions, and finely diced cucumber.
3. For the dressing, mix olive oil, lemon juice, pepper, mint, salt, and garlic either by hand or in a blender. If using a blender, you don't need to mince the garlic first.
4. Gently toss the dressing with the salad, cover, and chill overnight for best flavor.

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