Tabbouleh

Bulgur is a grain that has a nutty flavor. It becomes soft as it absorbs the liquid from the salad.

Info

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
• 1/2 tsp salt
• 1/4 tsp pepper
• 3/4 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 1/4 –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 1/2 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.

Source

• Fruits and Veggies Matter Child Recipe Cards by the US Centers for Disease Control and Prevention, public domain government resource, original source of recipe