Tabouleh Ingredients: 3 cups flat leaf parsley, about one bushel1 Tbsp. fresh mint3 Tbsp. green onions, finely chopped¼ cup roma tomatoes, finely chopped3 Tbsp. cooked bulgur wheatJuice from 1 lemon2 Tbsp. olive oil Directions:Remove stems from parsley and mint. Rinse leaves in a colander. Pat dry with paper towel. In a food processor pulse parsley and mint until finely chopped. Transfer to a large mixing bowl. Add green onions, tomatoes and bulgur wheat; stir to combine. Toss with lemon juice and olive oil. Refrigerate for an hour before serving. Serve on it’s own or with pita bread Serves 2 

Tabouleh

Ingredients:

3 cups flat leaf parsley, about one bushel
1 Tbsp. fresh mint
3 Tbsp. green onions, finely chopped
¼ cup roma tomatoes, finely chopped
3 Tbsp. cooked bulgur wheat
Juice from 1 lemon
2 Tbsp. olive oil

Directions:
Remove stems from parsley and mint. Rinse leaves in a colander. Pat dry with paper towel.

In a food processor pulse parsley and mint until finely chopped. Transfer to a large mixing bowl. Add green onions, tomatoes and bulgur wheat; stir to combine.

Toss with lemon juice and olive oil. Refrigerate for an hour before serving. Serve on it’s own or with pita bread

Serves 2 

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