Tabbouleh

Description
Bulgur is a grain that has a nutty flavor. It becomes soft as it absorbs the liquid from the salad.
 * Fruits and Veggies Matter Child Recipe Cards by the US Centers for Disease Control and Prevention, public domain government resource, original source of recipe
 * Cook Time: 30 minutes
 * Serves: 4

Ingredients

 * 1 cup bulgur wheat
 * 1 cup hot water
 * 3 cups fresh flat leaf parsley, chopped
 * 4 scallions
 * 3 lemons
 * 1 garlic clove
 * 2 tbsp olive oil
 * ½ tsp salt
 * ¼ tsp pepper
 * ¾ cup diced tomatoes

Directions

 * 1) Put the bulgur in a medium bowl with 1 cup of hot water. The bulgur will absorb the water.
 * 2) Wash the parsley in a colander under running water. Roll the herbs in paper towels to dry.
 * 3) Wash the scallions and pat dry. On a cutting board, cut off the roots and slice the white portion into ¼ –inch slices. Finely chop the slices and discard the green tops.
 * 4) Roll the lemons on a flat surface to loosen the membranes.
 * 5) Cut the lemons in half. Squeeze each lemon half over a measuring cup until you have ½ cup of juice. Remove seeds.
 * 6) Peel the papery skin off the garlic clove. Slice the garlic with a paring knife and mince.
 * 7) Combine the scallions, lemon juice, garlic, olive oil, salt, and pepper in a small bowl and whisk together. Fold the lemon juice mixture into the bulgur with a spoon. Add the tomatoes and continue stirring until well combined.