Tabbouleh

• ½ cup fine bulgur wheat
• 3 cup fresh flat-leaf parsley (very finely chopped)
• ½ cup fresh mint (finely chopped)
• 3 roma tomatoes (seeded and finely diced)
• 4 green onions (thinly sliced)
• ⅓ cup lemon juice (freshly squeezed)
• ¼ cup olive oil (extra virgin)
• ¾ tsp salt

How to Make It

1. 1

   Soak bulgur in cold water 15 minutes. Drain and squeeze dry in a towel.

2. 2

   Combine bulgur with tomatoes, green onions, parsley, and mint.

3. 3

   Whisk lemon juice, olive oil, and salt. Pour over salad and toss.

4. 4

   Taste and adjust lemon and salt.

5. 5

   Rest 15 minutes before serving to let flavors meld.

6. 6

   Serve with warm pita and hummus.