Zesty Tabbouleh

Sara sometimes stirs in a handful of chopped fresh mint for added zest. Prep: 15 minutes, Stand: 30 minutes, Chill: 1 hour.

Yield:

Makes 8 cups

Recipe from


Ingredients

1 cup uncooked bulgur wheat
2 cups hot water
Zest of 3 lemons, divided
3/4 cup fresh lemon juice (about 3 lemons)
1 bunch green onions, trimmed and chopped (white and light green parts only)
2 cups chopped fresh parsley
2 medium cucumbers, peeled, seeded, and chopped
2 large tomatoes, chopped
1/4 cup extra-virgin olive oil
Sea salt, to taste
Freshly ground pepper, to taste

Preparation

1. Place bulgur wheat in a large bowl. Add water and one-third zest and juice; stir. Cover tightly with plastic wrap, and let stand 30 minutes or until water is absorbed. Pour into a wire-mesh strainer; drain, pressing out any excess water.

2. Combine remaining zest and juice, green onions, and next 4 ingredients in a large bowl. Add bulgur, and stir. Season with salt and pepper. Chill at least 1 hour.

Note:

Sara Foster,

March 2006