Tabouli
(Asparagus to Zucchini)
½ C bulgur |
4 tomatoes, chopped |
a few lettuce leaves |
1 cucumber, chopped |
4 T. chopped fresh parsley, divided |
4 T. lemon juice |
2 T. chopped fresh mint |
4 T. olive oil |
1 onion, finely sliced |
salt and pepper to taste |
Soak bulgur 20-30 minutes in cold water to cover. Drain well. Line a salad bowl with lettuce leaves and spoon in bulgur. Mix in 3 T. of the parsley, the mint, onion and tomatoes. Whisk lemon juice with olive oil, salt and pepper; toss with salad. Sprinkle remaining tablespoon of parsley on top. Makes 4-6 servings.