Here is an altered twist on a Tabbouleh Salad. There's a little more flavour, and a little more kick to a past recipe that may leave you unsatisfied!
Portion size4 servings
-soak bulgur in bowl of water for about 1 hour. OR, you can put the bowl in the microwave at 45 second intervals until the bulgur is soft. (test by taking a few small pieces and chewing them. if they are crunchy, they're not ready.) Set bowl of bulgur aside. -remove stems of parsley, and finely chop the leaves. (1-2 stems should give you about 1 1/2 cups of chopped parsley.)Place in a bowl. -remove stems of mint, and finely chop the leaves. (you want 1 tbsp chopped.)Place in bowl with parsley. -remove the outer peel of the onion, and cut into slices. cut each slice in half, and finely chop into little cubes.Place in bowl with parsley. -crush and finely chop the cloves of garlic. place in bowl with parsley. -for the bulgur: take a handful at a time of the bulgur, squeeze out the water, and put into the bowl with the parsley. -wash and chop the tomatoes into tiny cubes, making sure there are no innards or seeds still on the tomatoe cubes. make sure also that they are not soggy,this will ruin the salad.place into the bowl with the parsley. -in a separate smaller bowl, combine lemon juice, extra virgin olive oil, salt and pepper. Pour over the salad, and mix together well. -Refrigerate about 5-10 minutes before serving. Stir well before serving. -Enjoy with pita bread, crackers, on a wrap or just as a salad by itself!