Makes 3 cups or 6 servings.
½ cup finely crushed bulgur
1 cup water
1 cup finely chopped fresh parsley
½ cup chopped onion
1 to 2 medium fresh tomatoes, chopped
3 tablespoons fresh lemon juice
3 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
1. Soak bulgur in water for 1 hour.
2. Drain well. Add vegetables.
3. Mix lemon juice, olive oil, salt and pepper. Add to salad. Toss lightly to coat ingredients.
4. Refrigerate for 24 hours.
Note: Tabbouleh has as many variations as spellings. Try using 1½ tablespoons each of vinegar and lemon juice in place of 3 tablespoons lemon juice. For a change, add 1 cup chopped cucumber and/or 1 chopped green pepper or 2 tablespoons fresh mint (1 tablespoon dried mint) or your favorite herbs such as basil or garlic. Tabbouleh keeps so well in the refrigerator, you may prefer to double the recipe.