Tabbouleh

Whether you serve it as a salad or stuffed into a pita....this middle eastern healthy entree is a must have...especially in the warm weather. There are many variations to the recipe (almost as many as the spelling of the name) and each one equally as good, although the original 'chef' will disagree. This is mine which I have changed from time to time over the years and even each time I make it, depending on my taste for spice that day. The key ingredients are bulgur (NOT couscous...never! :) , parsley, lemon, tomato and olive oil....after that you can experiment. In a pinch you could buy a package of CASBAH in the health food section of your grocers or any other brand that is 'pre-mixed'. Just make sure you then add plenty of fresh tomatoes and parsley.

Ingredients

• 1/2 cup bulgur wheat, dry
• 4 cups parsley
• 4 roma tomatoes (others will do but not as nicely)
• 1/2 medium cucumber, peeled and chopped (best to use seedless) - optional
• 2/3 cup chopped green onions - optional
• 2 tbsp chopped fresh mint
• 1/3 cup extra virgin olive oil
• 1/2 cup fresh lemon juice (if possible)
• salt and fresh pepper to taste

In a small bowl, add dry bulgur wheat to 1 cup of boiling water. Let stand for 5 - 10 minutes.
In a large bowl mix together the parsley, tomatoes, cucumber, onions, mint and softened bulgur.
In a small bowl mix the olive oil, fresh lemon juice, salt and pepper.

• Toss together. Chill and serve...yum!