Tabbouleh Recipe?

[Lucy]

I did! It has now become a regular dish in our house, so thank you so much!

My parsley grows like a demon, and my lemon tree is groaning with fruit, so this is set to become a staple in our house now, thank you!

The other night we had schnitzel served on top of the tabbouleh.......it was so simple and so delish.

From reading all your suggestions, this is the recipe I came up with:

Tabbouleh

Makes 4 to 6 side-dish servings.

1/2 cup fine bulgur
2 tablespoons olive oil
1 cup boiling-hot water
2 cups finely chopped fresh parsley (from 3 bunches)
1/2 cup finely chopped fresh mint
4 medium tomatoes, cut into 1/4-inch chunks
1 continental cucumber, peeled, cored, and cut into 1/4-inch pieces
The juice of 3 lemons
1/2 teaspoon salt
1/2 teaspoon black pepper


~ Stir together bulgur and 1 tablespoon oil in a heatproof bowl.
~ Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 20 minutes.
~ Drain in a sieve, pressing on bulgur to remove any excess liquid.
~ Toss teh bulgar with all remaining ingredients, including 1 tablespoons oil, until combined well.

Indicentially, I have risked the berb chopping in a blender: it worked like a charm!

THANK YOU!