Tabouli the Lebanese Way

Mint grows as a weed in my garden in Franklin. During the summer I make a version of tabouli that is heavy on the bulgur and mint. When I got to Lebanon, I learned that tabouli is actually a parsley salad with a hint of mint and a bit of bulgur. It is actually less of a production to make than my American version of tabouli.

Ingredients: These measurements are an approximation. You can use as much or little that pleases you.

1 small handful of bulgur

1 cup chopped parsley

¼ cup chopped mint

1 to 2 chopped scallions

1 small tomato chopped into ½ inch pieces

Juice of ½ lemon

2 Tbl olive oil

Pepper

Soak the bulgur in a small bowl of water for about an hour until softened. Chop the herbs, scallions and tomatoes and put in a bowl with the drained bulgur, lemon juice, olive oil, and pepper.