Tabouli Salad

• 1/2 cup bulgur wheat (or quinoa for gluten free)

• 1 large bunch parsley finely chopped

• 2 large tomatoes diced

• 1/2 cucumber chopped

• 1 small red onion chopped

• 4ish sprigs of mint chopped

• 1 clove garlic minced

• 1/3 cup olive oil

• juice of 1 lemon

• 1 tsp salt

Process

• Cook bulgur according to package. Typically soak in boiling water until tender, drain excess water and let cool

• Chop veggies by hand or toss in a food processor and pulse until finely chopped

• Mix in olive oil, lemon juice and salt

• Let sit for 20 minutes or longer to let flavors meld before serving

Serving Ideas
Eat with crackers
Make a pita sandwich with roasted peppers, chickpeas, feta and tabouli
Serve with grilled meats
Use it to stuff peppers, squash or mushrooms