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Tabouli Salad<br />
Neda Hilliard – ZJ-25<br />
1 package dry bulgur wheat or 1 cup dry quinoa<br />
Boiling water<br />
4 medium or 2 large cucumbers, peeled, seeded & diced<br />
4 large Roma or slicer tomatoes, seeded & diced<br />
1 large or 2 small bunches green onions, thinly sliced<br />
1 large or 2 small bunches parsley, large stems removed & chopped<br />
2 Tbsp. minced fresh mint (optional)<br />
½ cup lemon juice<br />
¾ cup olive oil<br />
2 tsp. salt, or to taste<br />
½ tsp. freshly ground black pepper, or to taste<br />
• Empty bulgur wheat into a bowl and completely cover with<br />
boiling water. When water is absorbed and wheat fluffs up, drain<br />
well, squeezing excess water from the wheat. If you are using<br />
quinoa, cook grains per package directions, then let cool<br />
completely.<br />
• In a large bowl, combine wheat or quinoa, vegetables, and herbs.<br />
Mix a dressing of lemon juice, olive oil, salt & pepper. Pour over<br />
wheat mixture, stirring well; adjust lemon juice, salt & pepper to<br />
taste. If salad seems a little dry, add more lemon juice and olive<br />
oil until well moistened but not runny.<br />
Serves 8<br />
53
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