Tabbouleh

Tabbouleh is a great light summer salad.  I used whole wheat "pearl (Israeli) couscous" instead of bulgur, because I love the texture of the tiny sphere-shaped couscous, and the whole wheat really makes the dish heartier.

The photo is before I added the chopped greens (parsley and mint) and couscous.  I absolutely loved that the chopped vegetables (cucumber and tomatoes) filled an entire large mixing bowl.  

Link to Tabbouleh Recipe

Recipe- Tabbouleh

Servings- 8

Prep Time- 45 minutes

1 cup bulgur (or prepared couscous)

3 tomatoes seeded and chopped

2 cucumbers peeled and chopped

3 green onions, chopped

3 garlic cloves, minced

1 cup chopped fresh parsley

1/3 cup chopped fresh mint leaves

2 teaspoons salt

1/2 cup lemon juice (about 3 large lemons)

2/3 cup olive oil

1. Place cracked wheat in a bowl and cover with 2 cups boiling water.  Soak for 30 minutes. Drain and squeeze out excess water.  (Or, prepare couscous according to directions)

2. In a mixing bowl, combine all of the ingredients.  Toss and refrigerate for 4 hours. Toss before serving.