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Lebanese Tabouleh
Ingredients
- 3 tablespoons cooked bulgur wheat
- 3 cups flat leaf parsley, about one bushel
- 1 tablespoon fresh mint
- 3 tablespoons green onions, finely chopped
- 1 Juice from lemon
- 2 tablespoons olive oil
- 1/4 cup roma tomatoes, finely chopped
Instructions
Remove stems from parsley and mint. Rinse leaves in a colander. Pat dry with paper towel.In a food processor pulse parsley and mint until finely chopped. Transfer to a large mixing bowl.Add green onions, tomatoes and bulgur wheat; stir to combine.Toss with lemon juice and olive oil. Refrigerate for an hour before serving.Serve on its own or with pita breadServes 2