Tabbouleh

(WTNH) - Tabbouleh recipe
3 tomatoes
3 cucumbers
1 small onion
1 parsley
1 mint
3 to 4 scallion
Lemon juice/olive oil/salt/pepper and cumin
Bulgur wheat

Soak 2 cups of bulgur wheat in large bowl…add the water to top of bowl. Use tepid water. Set aside.
In food processor chop the tomatoes, cucumbers, onion, parsley, mint and scallion. Add to large bowl.
Add the wheat to the mixture, by squeezing the water out of the wheat. Do this until all of the wheat is in the bowl.
Add approx. one cup of oil and half cup of lemon juice or fresh lemons. Then add the salt, pepper and cumin to taste.
Mix well and cover in refrigerator before serving.
Serve with wheat rolls and feta cheese.
 

Recipe: Lisa Samia, author of Don't be Afraid of Fifty