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Parsley Tabbouleh

Name: Parsley Tabbouleh
Prep time: 25 min
Total time: 25 min
Yield: 10 servings.
Cuisine: Africa, Mediterranean, Middle Eastern
Ingredients: 1-1/4 cups bulgur; 1-1/2 cups boiling water; 1 cup chopped peeled cucumber; 2 medium tomatoes, finely chopped; 3/4 cup minced fresh Italian parsley; 1/2 cup thinly sliced green onions; 3 tablespoons minced fresh mint; DRESSING:; 1/3 cup lemon juice; 2 tablespoons olive oil; 1-1/4 teaspoons salt; 1/2 teaspoon dill weed; 1/4 teaspoon celery salt

“This dish is so good and good for you that I have a special place in my flower garden for mint and parsley plants,” notes Marion Cosgrove of Fergus Falls, Minnesota. “It’s best after it’s chilled overnight.” —Marion Cosgrove, Kearney, Nebraska

Ingredients

1-1/4 cups bulgur
1-1/2 cups boiling water
1 cup chopped peeled cucumber
2 medium tomatoes, finely chopped
3/4 cup minced fresh Italian parsley
1/2 cup thinly sliced green onions
3 tablespoons minced fresh mint
DRESSING:
1/3 cup lemon juice
2 tablespoons olive oil
1-1/4 teaspoons salt
1/2 teaspoon dill weed
1/4 teaspoon celery salt

Directions

Place bulgur in a bowl; stir in boiling water. Let stand, covered, 25-30 minutes or until most of the water is absorbed.
In a large bowl, combine cucumber, tomatoes and fresh herbs. In a small bowl, mix dressing ingredients. Pour over salad and toss to coat. Stir in bulgur; refrigerate, covered at least 4 hours before serving.

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