Makes about 6 cups, depending on your parsley:
3/4 cup bulgar cracked wheat (or whole cracked wheat which is darker in color)
4 cups chopped parsley (about 2 medium sized bunches)
3/4 cup chopped green onions
3 large red-ripe tomatoes
Mix in jar with lid:
2 tsp dried mint
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup lemon juice
1/4 cup olive oil*
-Mix all the seasonings and liquid together in a container with a tight fitting lid and shake well, add to parsley bowl.
-The bulgar should be a little chewy like al dente pasta, not crunchy, if ready rinse bulgar and add to parsley mix. If it seems a little crunchy and your tired of waiting just put it in the microwave for a few seconds :) Stir and refrigerate for at least an hour before serving, I usually make the day before so it has time to soak up all the flavors. (and of course check it, stir it, and taste it lol)
* I haven't tried it yet but if you don't want to use oil you can Click here for an oil substitution recipe.
*I find that it's a little hard to judge the parsley amount so if you notice your Tabbouleh is too dry then just add a little more lemon juice and olive oil, if it seems too wet then just use a slotted spoon when serving.
|Homemade! I just used a food chopper for the parsley lol.|