Tabouleh

½ C Bulgur (medium grain
Less than 1/2 C Cold water
2 large bunches of flat leaf parsley
3 seeded and chopped roma tomatoes
1 peeled, seeded and chopped cucumber
2 whole scallions, chopped finely
¼ C fresh lemon juice (1 monster sized lemon)
1 pinch kosher salt
1 Tablespoon olive oil

I soaked the bulgur in the cold water before I started the chopping – didn’t take long at all to get fluffy. As mentioned before, all of the recipes I found online advocate putting the bulgur in boiling water to cook it, but my Cypriot coworker was horrified by this. Her technique of just letting it soak in cold water is so much easier and so much cooler – one less boiling pot on the stove!

I chopped all of the veggies and herbs – I like chopping and “playing” with my knives, the secret is having a really sharp knife and really fresh veg – so much easier! I added these to a large container as they came off the cutting board, dumped in the now-fluffy bulgur and gave it a good stir to combine. Then I mixed the lemon, salt and oil together and poured it over the tabouleh and gave it another good stir. Most recipes call for mint, but the last time I bough mint at the grocery store it was flavorless, so I didn’t bother this time around.