Tabouli Salad

Terry Bosley keeps this one in the rotation as a side dish, and his note was short and to the point: no story, just loves it. Very refreshing. Two full bunches of parsley is what makes it, so don't cut that back.

Ingredients

• ½ cup fine bulgur wheat
• 4 firm Roma tomatoes, finely chopped
• 1 English cucumber, finely chopped
• 2 bunches parsley, washed, well dried, finely chopped
• 12 to 15 mint leaves, washed, dried, finely chopped
• 4 green onions, white and green parts, finely chopped
• 3 to 4 tablespoons lime juice
• 3 to 4 tablespoons olive oil
• Salt, to taste

Instructions

1. Soak the bulgur. Wash the bulgur wheat and soak in water 5 to 7 minutes. Drain well and squeeze out the excess water.
2. Drain the tomatoes. Drain the juice from the chopped tomatoes.
3. Combine. Mix the wheat with all the vegetables and herbs.
4. Dress it. Add the lime juice and olive oil and mix. Season with salt as desired.
5. Chill. Chill at least 30 minutes before serving.

Recipe Notes

• From Terry: no story, just love it as a side dish. Very refreshing.