Tabouleh

[6.8SPC]

This is a middle eastern salad which is not really a bodybuilding type recipe (very little protein) but makes a great accompaniment to meats, etc. I absolutely love this stuff! I like to get one of those rotisserie chickens from the grocery store, some pitas with hummus and finish it all off with some fresh-made tabouleh. The parsley and mint combined with the lemon juice gives it a really light, refreshing taste, it's especially good in the summer. Besides tasting good, tabouleh is also very healthy. It's best to let it sit in the fridge for at least an hour so the flavors start to assimilate. Traditionally the grape leaves are used as scoops to eat it with, no fork required. Bangin!




INGREDIENTS:
2 bunches of fresh parsley (1 1/2 cup chopped, with stems discarded)
2 tablespoons of fresh mint, chopped
I medium onion, finely chopped
6 medium tomatoes, diced
1 tablespoon salt
1/2 teaspoon black pepper
1/2 cup bulghur, medium grade
6 tablespoons lemon juice
6 tablespoons extra virgin olive oil
Romaine lettuce or grape leaves to line servicng bowl (optional)
PREPARATION:
Soak bulghur in water for 1 1/2 to 2 hours in cold water until soft.

Squeeze out excess water from bulghur using hands or paper towel.

Combine all ingredients, except for salt, pepper, lemon juice, and olive oil.

Line serving bowl with grape leaves or romaine lettuce, and add salad.

Sprinkle olive oil, lemon juice, salt and pepper on top.

Serve immediately or chill in refrigerator for 2 hours before serving.

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