Some people make tabouleh with couscous, but I prefer the texture of fine ground bulgar.  And some use fresh parsley and coriander, but for me, plenty of fresh mint alone is the best!

 2 cups bulgur
2 cups boiling water
3 spring onions, sliced
1 bunch fresh mint, finely chopped
1/2 cucumber, chopped
2 cups chopped tomatoes
1/4 cup olive oil
1/2 cup red wine vinegar
4 T lemon juice
1 T tamari

Mix together the bulgur and the boiling water in a large bowl, and let it sit for 10 minutes or so. If you're not using fine grind bulgur, you may need to adjust the water/grain ratio and sitting time.

Add the spring onions, cucumber, tomato, and mint. Mix to combine it, then add the rest of the ingredients, one at a time, stirring after each addition. Chill it, then fluff it before serving.

Delightful in the garden with a cool glass of white wine...

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