Tabouleh

Preparation 20min

Makes about 6 servings

Ingredients

• ¼ cup bulgur (cracked wheat) – (60ml)
• 1 cup water – (250ml)
• ¾ cup pine nuts – (175ml)
• 1 cup finely chopped mint leaves – (250ml)
• 2 cups finely chopped parsley – (500ml)
• 8 small tomatoes, chopped
• ¼ cup peeled, seeded and chopped cucumber – (60ml)
• ¼ cup finely chopped scallions (spring onions) – (60ml)
• 2 tablespoons lemon juice – (30ml)
• 2 garlic cloves, finely chopped
• ¼ cup olive oil – (60ml)
• Salt

Directions

1. Preheat oven to 350°F.
2. Place pine nuts on a baking sheet and bake for 5 minutes.  Take out and set aside to cool.
3. Combine parsley, mint, already chopped tomatoes, cucumbers, and scallions into a large bowl.
4. Soak the cracked wheat in water for 20min.
5. Mix the freshly squeezed lemon juice with garlic and salt into a small bowl.  Slowly mix in oil.
6. Mix bulgur and pine nuts into herb mixture, pour in dressing and mix well together.
7. Serve with toasted pita chips and enjoy!