Taboula (aka Tabouli)

This is a great summer salad that works very well with kofta or other grilled meats, or you can simply eat it as an appetizer with any meal.

• 1 bunch of parsley
• 1/3 cup of dried Bulgar wheat
• 1/3 cup of extra virgin olive oil
• 1/3 cup of freshly squeezed lemon juice
• 3 medium tomatoes
• 3 spring onions
• 5-7 stems of fresh mint (optional)
• Salt
  

In the bottom of a medium sized covered bowl or dish, mix the Bulgar, oil, salt and lemon juice. Finely dice the tomatoes and layer on top of the Bulgar mixture. Do not mix. Then finely chop the parsley and layer on top of the tomatoes. Up to this point, the taboula can be made ahead and stay in you fridge covered up to 3 days. Otherwise, if you're planning on eating it right away, let it sit for a minimum of 1 hour or until the Bulgar absorbs all of the juices from the oil, lemon and tomatoes. Once ready to serve, finely chop the spring onions and mint then mix with the taboula preparation above.

Enjoy!