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Tabouli Salad
6 - 8 servings

[ INGREDIENTS ]

Extra Fine Bulgur Wheat
Roma Tomatoes
English Cucumber
Parsley
Fresh Mint Leaves
Green Onions
Salt
Lime Juice
Extra Virgin Olive Oil

[ INSTRUCTIONS ]

1. Wash :
   
   1/2 Cup Extra Fine Bulgur Wheat;
   and soak it in water for 5 to 7 minute.
2. Drain very well ( squeeze the bulgur wheat by hand to get rid of any excess water ).
3. Set aside.
4. Very finely chop :
   
   4 Firm Roma Tomatoes;
   1 English Cucumber;
   2 Bunches Parsley, Part of the Stems Removed, Washed and Well-Dried;
   12 - 15 Fresh Mint Leaves, Stems Removed, Washed, Well-Dried;
   4 Green Onions, White and Green Parts;.
5. Be sure to place the tomatoes in a colander to drain excess juice.
6. Place the chopped vegetables, herbs and green onions in a mixing bowl or dish.
7. Add the bulgur and season with :
   
   Salt, to Taste;.
8. Mix gently.
9. Now add :
   
   3 - 4 Tablespoons Lime Juice;
   3 - 4 Tablespoons Extra Virgin Olive Oil;
   and mix again.
10. For best results, cover the tabouli and refrigerate for 30 minutes.
11. Transfer to a serving platter.

[ NOTE ]

In this tabouli recipe, I recommend extra fine bulgur. Extra fine bulgur does not need hot water nor too much time to soak before adding it to the salad. If you end up using coarse or extra coarse bulgur, then hot water is recommended and you will need to soak it for 45 minutes or so.

To achieve the right tabouli texture, you will need to chop the vegetables as finely as possible. The finer you chop the vegetables, the better.

Be sure to use firm tomatoes. Once chopped, place the tomatoes in a colander to drain excess juice.

This recipe calls for cucumbers; other versions of tabouli do not. If you choose to use the more common American cucumbers, be sure to remove the skin; cut the cucumber in halves and remove most of the seeds then proceed to chop.

::: View the original recipe for Tabouli Salad at themediterraneandish.com