This is a fantastic meal for the multi-tasker. I set up the bulgar and hot water before running to class. When I came back, the only "cooking" in this recipe was taken care of. All I had left to do was chop away. The best part about tabouli is it only gets better as it's refrigerated. No mediocre left-overs when you've got it whipped up.
Tabouli
6-8 servings
1 cup bulgar
2 cups boiling water
1 bunch of parsley, chopped (about 1 packed cup)
1 large tomato, chopped
1 medium cucumber, seeded and chopped
6 green onions, chopped
5 gloves of garlic, minced
1 lemon, juiced
1 tablespoon olive oil
1/2 teaspoon vinegar
1/2 teaspoon pepper
Place the bulgar in a large boil and add boiling water. Cover the boil with a plate and let sit. After an hour, mix in everything else.
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