Tabbouleh

Recipe Ingredients

1 cup	237ml	Bulgur wheat (fine-medium grind)
2 cups	474ml	Hot water
1 lb	454g / 16oz	Ripe tomatoes - seeded, chopped
1		Green onions, white and green part - finely chopped
1		Hothouse cucumber - halved, seeded,
		And diced
2		Large bunche fresh flat-leaf parsley - leaves finely
		Chopped
1		Fresh mint leaves - finely chopped
1/2 teaspoon	2.5ml	Ground cumin
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
2		Lemons - juiced
1/4 cup	59ml	Extra-virgin olive oil

Recipe Instructions

Put the bulgur in a large bowl and pour in the hot water. Cover with a dish or plastic wrap and let stand for about 30 to 45 minutes to rehydrate. Drain in a strainer, pressing with the back of a wooden spoon to squeeze out as much water as possible.

In a mixing bowl, combine the tomatoes, onions, cucumber, parsley, and mint. Toss the salad well to incorporate the ingredients; season with cumin, salt and pepper.

Add the bulgur; moisten with the lemon juice and olive oil. Fold everything together to incorporate the ingredients. The flavor will improve if the tabbouleh sits for a few hours. Serve at room temperature.

This recipe yields 4 to 6 servings.

Source:
FOOD 911 with Tyler Florence - (Show # FO-1D45) - from the TV FOOD NETWORK

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