Chef/co-owner Ami Hassan
Mediterranean flavours ring clear in this refreshing chopped salad. The bulgar to parsley ratio in tabbouli typically varies according to personal taste.
1/2 cup bulgar wheat, medium or fine cut
1 cup boiling water
1/2 cup fresh lemon juice
4 Tbsp extra virgin olive oil
1/8 tsp salt
1/8 tsp pepper
1/2 cup chopped fresh mint
1/2 cup chopped fresh parsley
1 cup diced tomatoes
1/2 cup minced cucumber
1/4 cup minced onion
minced garlic to taste
lemon slices for garnish
- In a mixing bowl, add bulgar and pour the boiling water over it. Cover and let stand until water is absorbed, about 20 mins.
- Stir in lemon juice, olive oil, salt and pepper to the bulgar and stir. Set aside to cool.
- Mix remaining ingredients into salad just before serving. Garnish with lemon.
Yield 4 servings
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