Tabbouleh Salad
Ingredients
- 1/3 cup bulgur (crushed wheat) (or 1 cup cooked quinoa)
- 2 cups water (to soak the bulgar)
- 5 cups parsley (washed, dried, and chopped)
- 1/2 cup onion (chopped)
- 1/4 cup chopped fresh mint (or 2 tablespoons dried)
- 3 large tomatoes (diced)
- 1 1/2 teaspoons sea salt
- 1/4 teaspoon pepper
- 1/3 cup lemon juice
- 1/4 cup olive oil
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