You know its summer in the Okanagan when I break out the tabbouleh! Our fave go-to salad. Great for picnics, and quick lunches. I add feta for extra protein, but it is not required. Makes, like, a LOT of salad.
3/4 cup fine bulgur
1 1/2 cup boiling water
4 bunches finely chopped fresh parsley (I do this in the food processor)
3/4 cup finely chopped fresh mint
One bunch green onions, chopped
Combo of chopped tomatoes, cucumber & carrots (these are all optional, but I love veggies in this salad)
Some chopped feta cheese
Some olive oil
Juice and zest from 2 limes
s & p to taste
Stir together bulgur & boiling water, cover bowl tightly with plastic wrap and let stand 20 mins. Drain in a sieve, pressing on bulgur to remove any excess liquid.
Combine bulgur and all remaining ingredients. Keeps really well in the fridge, tastes better each day. Top up with more lime juice and olive oil throughout the week.
Yum, that sounds outstanding.
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