Tabbouli
- 1 ½ c. bulgur
- 1 English cucumber, chopped
- ½ green bell pepper, chopped
- ½ red bell pepper, chopped
- 2 tomatoes, chopped
- 3 scallions, chopped
- 1 t. fresh or 1 t. dried mint leaves
- ½ c. chopped parsley
- ½ c. freshly squeezed lemon juice
- 1 t. salt, or to taste
Rinse the bulgur and place it in a large mixing bowl. Add water to cover the bulgur by 2 or 3 inches, and soak for an hour.
Drain the bulgur into a fine-mesh colander and allow to dry for 30 minutes. Return it to the mixing bowl and add remaining ingredients. Mix well.
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