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Tabbouleh

February 17, 2010

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Serves 4

Serve with pita wedges, in pita pockets, or as part of a mezze platter.

1 cup bulgur
1 1/2 cups boiling water
1/4 cup olive oil
Juice of 2 lemons
3 cups fresh parsley leaves, chopped
1/2 cup fresh mint leaves, chopped
4 tomatoes, chopped
4 scallions, thinly sliced
Salt and pepper, to taste
1.In a bowl, combine bulgur and boiling water. Cover and set aside for 30 minutes.

2. Stir in olive oil; refrigerate for 2 hours.

3. Stir lemon juice, parsley, mint, tomatoes, scallions, salt, and pepper into the bulgur mixture. Adapted from Cultural Kitchen