Tabbouleh

Ingredients

• 2 medium lemons
• 1 cup bulgur wheat
• 1 and 1/2 cups boiling water
• 1 cup fresh parsley
• 3 green onions
• 1 large tomato
• 1 small cucumber
• 2 tbsp olive oil
• 3/4 tsp salt
• 1/4 ground black pepper
• pinch ground cayenne pepper or paprika
• Optional: 1/4 cup mint leaves, 4oz feta cheese

Directions

In Advance:

1. Rinse and cut lemons in half. Squeeze juice into a medium bowl. Discard seeds.
2. Add bulgur and boiling water to lemon juice. Cover and let rest until bulgur is soft and chewy, about 30 minutes.

Preparation:

1. Rinse parsley, green onions, tomato, and cucumber. If using mint leaves, rinse now.
2. Chop parsley. If using mint leaves, chop now. Trim ends off green onions. Thinly slice, using white and green parts.
3. Remove core from tomato. Dice.
4. Slice cucumber in half lengthwise. Scoop out seeds with a spoon and discard. Dice cucumber.
5. If using feta cheese, dice now. In a colander, drain excess liquid from bulgur mixture. Return bulgar to bowl.
6. Add parsley, green onions, tomato, cucumber, and remaining ingredients to bowl. Mix well to combine.
7. If using feta and mint, add now.
8. Mix gently before serving.

Nutrition Information

Nutrients	Amount
Calories	130
Total Fat	5 g
Saturated Fat	0 g
Cholesterol	0 mg
Sodium	300 mg
Total Carbohydrates	20 g
Dietary Fiber	5 g
Total Sugars	2 g
Added Sugars included
Protein	4 g

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