Mediterranean

Tabouli Salad

• 1/3 cup bulgur wheat
• 2 clove garlic crushed
• 3 whole lemons juice
• 1 bunch mint fresh
• 8 bunch parsley large bunches,8 cups chopped
• 4 whole scallions both white and green parts sliced thin
• 3 whole tomatoes ripe, diced
• salt to taste
• black pepper freshly ground , to taste
• olive oil optional, highly recommended for taste. Tablespoon to a quarter cup

Cover bulgur with warm water and soak for 15 minutes. Squeeze out excess water. Mix in the lemon juice, crushed garlic , salt and pepper. Allow this to rest until bulgur is soft, about 30 minutes.

Wash the mint and parsley well and dry it. Chop parsley and mint finely using a knife or food processor (if using a food processor it helps to use the pulse in order to prevent chopping to fine and turning the herbs to a puree).

Combine the mint, parsley, scallions and tomatoes and bulgur mixture . Toss with olive oil as desired. Add lemon juice, salt or pepper as desired to adjust the taste.

Serve with small romaine lettuce leaves, use them as scoops.