Tabbouleh

Tabbouleh

Tabbouleh

(Makes 4 to 6 servings)

Pack up some lettuce wraps or pita bread and hummus and scoop on the tabbouleh. This traditionally Middle Eastern dish is becoming a popular American picnic treat.

• 1 cup bulgur wheat, washed
• 2 cups water
• 2 cups tomatoes, seeded and chopped
• 1 cup green onions, finely chopped
• 2 cups parsley, washed and finely chopped
• ½ cup fresh mint leaves, finely chopped
• 1 cucumber, diced
• salt and pepper
• allspice
• 1 tablespoon sumac (optional)
• juice of 2 lemons
• ¼ cup extra-virgin olive oil

Directions:
Place bulgur in bowl. Heat water in microwave until hot, but not boiling, about 1½ minutes. Carefully pour hot water over bulgur. Cover bowl
with plastic wrap and let stand, about 45 minutes. In separate bowl, combine all vegetables and seasonings. When bulgur is done soaking, drain in strainer, pressing with spoon to squeeze out water. Add bulgur and lemon juice to vegetables and mix. Drizzle with olive oil just before serving.