Ingredients

• 8 bunch parsley, large bunches
• 4 whole scallions, both white and green parts sliced thin
• 3 whole tomatoes ripe, diced
• 1/3 cup - bulgur wheat
• 2 clove garlic crushed
• 3 whole lemons juice
• 1 bunch mint fresh
• black pepper, freshly ground
• 1 tbsp - olive oil, to a quarter cup, optional
• salt to taste

How to Make Tabouli Salad

• Cover bulgur with warm water and soak for 15 minutes.
• Squeeze out excess water.
• Mix in the lemon juice, crushed garlic, salt and pepper.
• Allow this to rest until bulgur is soft, about 30 minutes.
• Wash the mint and parsley well and dry it.
• Chop parsley and mint finely using a knife or food processor (Using a food processor helps as it prevents chopped parsley and herbs from turning into a puree).
• Combine the mint, parsley, scallions, tomatoes and bulgur mixture.
• Toss with olive oil as desired.
• Add lemon juice, salt or pepper as desired to adjust the taste.
• Serve with small romaine lettuce leaves. Use them as scoops.