Tabbouleh

Adapted from Ina Garten

Ingredients:

• 1/2 cup bulghur wheat
• 1.5 cup boiling water
• 1/2 pint cherry tomatoes
• 1.5 cup flat leaf parsley, finely chopped
• 1 cup mint, finely chopped
• 2 small English cucumbers, diced
• 1/4 cup extra virgin olive oil
• 1 lemon, juiced
• 1.5 tsp salt
• 1/2 tsp black pepper

Directions:

1. In a medium bowl, add bulghur wheat and boiling water. Allow to sit for a minimum of 30 minutes. Drain soften bulghur wheat in a fine mesh. Set aside.
2. Prepare vinaigrette by adding extra virgin olive oil, lemon juice, salt and black pepper in a small bowl. Whisk and set aside.
3. In a separate medium bowl, combine cherry tomatoes, flat leaf parsley, mint and English cucumbers. Add bulghur wheat and stir to combine.
4. Whisk vinaigrette before adding into tabbouleh. Stir to combine, cover and refrigerate for a few hours to develop deeper flavors.
5. Serve it up with warmed pita bread.