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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.
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