Tabbouleh

Zutaten

• 1 cup Water
• ½ cup Bulgur, uncooked
• ¾ cup Cucumber, fresh, peeled, ¼" diced
• ¾ cup Tomatoes, fresh, ¼" diced
• 2 Tbsp Italian parsley, fresh, chopped
• 2 Tbsp Mint leaves, fresh, chopped
• 2 Tbsp Onion, green, with tops, fresh, chopped
• 1 clove (1 clove is about ½ teaspoon minced) Garlic, fresh, minced
• 1 Tbsp Olive oil, extra virgin
• 2 Tbsp Lemon juice, fresh squeezed, seeds removed; or lemon juice, bottled
• ¼ tsp Salt, table
• ¼ tsp Black pepper, ground

Zubereitung

1. In a small stockpot, bring water to a rolling boil.
2. Add bulgur; cover, and turn heat off. Leave the stockpot on the hot burner. Keep covered, and let stand for 20 minutes. Drain any excess liquid, fluff with a fork. Set aside and allow bulgur to cool to room temperature.
3. In a medium bowl, mix together bulgur, cucumber, tomato, parsley, mint, green onions, and garlic.
4. Prepare dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
5. Combine dressing with the other ingredients; mix well.
6. Refrigerate; let chill for at least 2 hours before serving to allow the flavors to fuse. Critical Control Point: To chill, cool to 70 °F within 2 hours and to 40 °F or lower within an additional 4 hours.
7. Serve ½ cup.Critical Control Point: Hold at 40 °F or lower.