Tabbouleh

Note: This makes the amount you usually get in a restaurant as a side dish, half a cup or so? For my family of four, it is the perfect amount.

2 tsp fine bulgur wheat
Juice of 1 large lemons, to taste
1/2 cup chopped fresh flat-leaf parsley (from 1/4 bunch)
¼ cup chopped fresh mint (optional)
1 ripe tomato, very finely chopped
1/4 sweet onion, finely chopped or 1 scallion, finely chopped
Salt to taste
1 tsp extra virgin olive oil

  1. Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 30 minutes, until slightly softened. Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water.
  2. Transfer to a large bowl, and toss with the lemon juice, parsley, mint, tomatoes, onion and salt.
  3. Leave in the fridge overnight, so that the bulgur can continue to absorb liquid and swell.
  4. Add the olive oil, toss together, taste and adjust seasonings.
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