Tabbouleh Salad
This is a wonderful refreshing salad that’s great in the summer months. Be sure to use the freshest possible produce. Serve it up with pita or alongside your favorite Assyrian meal.
Ingredients:
1 c. regular or “light” bulgur wheat (suggest Bob’s Red Mill brand), rinsed thoroughly
~3/4 c. warm water
1 c. Italian parsley, finely chopped
1/4 c. fresh mint, finely chopped
1/2 c. green onion, finely chopped
3 medium tomatoes, finely chopped
1 small cucumber, finely chopped
1/3 c. olive oil
The juice from 2 lemons
1/2 tsp. salt, to taste
1/4 tsp. black pepper, to taste
Instructions:
Place the bulgar wheat in a bowl and pour over enough warm water so that it is completely covered. Let soak about 30 minutes or until it becomes somewhat tender. Soaking time will be slightly longer for regular bulgur (the brown, not white stuff). Drain the wheat so that any excess water is removed.
Combine the drained bulgur wheat and all the chopped vegetables and herbs into a large bowl. Add the lemon juice, olive oil, salt & pepper and mix thoroughly. Chill for at least 1 hour (longer is better). Before serving, mix again to re-distribute the dressing. Add more lemon juice/olive oil to taste. Enjoy with slices of toasted pita bread.
