Thanks to reader “foufou” for posting this tasty–and easy–recipe on my picnic post last week.  I can’t wait to try it…and to figure out how to spell tabouli (tabbouli?  tabouleh?).  Anyway, this vegetarian salad is packed with protein courtesy of our grain-y friend bulgur, plus all kinds of fresh herb and lemon goodness.  Enjoy!

TABBOULI

For about 8 – 10 people

4 Bunches of Italian Parsley (American Parsley OK)

1 Bunch of Green Onion

½ Bunch of green Mint (preferably) dry, if not available

1 Cup of finest Bulgur wheat (3rd grade in the Co-Op)

5 Fresh lemon squeezed (or mix with good lemon juice)

1 Pound of tomato

Extra Virgin olive Oil

Note: Soak bulgur in little cold water just before you
start chopping. Dry water off after 20 minutes and put it in a big
container.

CHOP very fine the following:

Parsley collect and put together then remove stem and chop very fine with good hand grip.

Tomato Chop very fine

Onion Chop very fine

Mint Chop very fine

At the end, mix everything together, add a lot of lemon juice, extra virgin olive oil, salt and pepper to your taste.

(image via: http://canarygirl.vox.com/library/post/tabouli-salad.html)