Tabbouleh

I have fond memories of eating this at my grandparents house growing up, its one of my favorites, and its sooo healthy!



1/2 cup bulgur
10 scallions, chopped
1 small bunch fresh parsley
10 fresh mint sprigs
3 tbsp lemon juice
3 tbsp olive oil
salt and pepper

Put the bulgur in a bowl and cover with water (the more the better). Let stand for 30 minutes. Drain it and squeeze to remove excess water, then place in a bowl. Finely chop the scallions and herbs in a food processor, or with a knife, then add to the bulgur. Add the rest of the ingredients, stir well, cover, and chill 2 hours before serving.

Eric and I couldn't wait with our first batch and ate it right away...and the bottom of the bowl was the best. I highly recommend storing it in a wider container rather than a taller one, because all of the lemony goodness falls to the bottom...which may be why they sell it in those short rectangle boxes...