Tabbouleh

by Melanie
from Virtuous Daughters, February 2009~Volume 8, Number 11

• 1/2 c. med. Grind bulgur
• 2 c. minced fresh parsley
• 1 c. minced fresh mint
• 2 c. cored, seeded, and chopped tomatoes
• 1 sm. Red onion, finely chopped
• 1/2 c. olive oil
• 4 T. fresh lemon juice
• Salt & pepper to taste

Soak the bulgur for 15-30 minutes, until tender. Drain well, squeezing out as much water as possible. Combine bulgur with mint, parsley, tomatoes, and onion. Whisk together olive oil and lemon juice and toss with salad. Season with salt & pepper to your taste.