Tabbouleh

Ingredients

Salad:

1/3 cup of fine bulgar wheat

1 large tomato, finely diced

3 medium bunches of parsley Half of an onion, very finely chopped

Dressing:

1/3 cup olive oil of choice

Juice of 2 lemons

1-2 tsp salt

Optional:

Eat as lettuce wrap

directions

Add room temperature water to the bulgar wheat, to just cover the top.

Let sit for at least 15 minutes, until soft and plump.

Then drain and squeeze out any excess water.

It’s easiest to use a cheese cloth to squeeze out the water.

Remove the leaves from from the parsley stalk, then either finely chop or use a food processor to get very small pieces.

Soak in water and squeeze the water out using your hands, repeat if the parsley was very dirty.

The smaller the ingredients have been chopped the better.

Combine parsley, tomato, scallion and bulgar wheat in a serving bowl, then add the lemon, oil, and salt until desired flavor profile.

Stir to combine, serve immediately or chill and then serve.

Notes

May serve 3-5 people, or eat half of the full recipe to be nice and full.

Remember everyone has different nutritional needs.

Filled with amazing greek flavors and balanced ingredients!