Tabouli

Lebanese parsley wheat salad

Ingredients

• 1 ½ cups dry fine to medium grain bulgur (found in bulk foods at grocers)
• 3-4 cups finely chopped flat leaf Italian parsley (6 small or 4 larger bunches)
• 1 cup chopped scallions
• 1 medium cucumber, peeled and chopped
• ¼ cup chopped fresh mint
• 3 tablespoons chopped fresh dill
• 1 cup olive oil
• 1 cup freshly squeezed lemon juice
• salt, pepper
•  
• chopped tomatoes
• black calamata olives (from deli, not a jar)
• feta cheese

Instructions

1. Put bulgur in a bowl and cover with cool water. Allow an hour to absorb water, adding more water if needed.
2. Test by biting a few kernels to be sure it isn’t still hard.
3. Drain VERY well. I put it in a large strainer, put it in the sink, and use my fist to push the water out. Squeeze any remaining water out with your hand.
4. Chop veggies in the food processor: first parsley in 2 batches, then the scallions and cucumber together.
5. Hand-chop the mint and dill.
6. Put all in a bowl, add oil and lemon, and season with salt & pepper.
7. Add the chopped tomatoes to the salad when you serve.
8. (Do not add tomatoes to leftover tabouli to be refrigerated, as it will spoil sooner.)
9. Garnish with olives.
10. I put feta in a serving dish for people to serve themselves as some people don’t like it.
11. Store in a container that it fills fully leaving very little air inside. Lasts 4 days or more without tomatoes.