Tabbouleh

Rinse the bulgur wheat and soak it in lemon juice as you chop the vegetables. It will plump up and double in size, so make sure you’re using a bowl that is big enough. This takes 15-20 minutes.

Chop the herbs and vegetables small.

In a large bowl, combine the soaked bulgur wheat, chopped parsley, mint, onion, and tomato. Mix well.

To the salad, add the olive oil, salt and pepper, and toss until well combined.

At this point, taste the salad and check if you need more lemon juice, olive oil, or salt. The salad should not be dry.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.

When ready to serve, give the tabbouleh a good stir and serve in bowls, or over lettuce leaves (usually romaine is used).