Chef Debbie's Tabbouli

If you read yesterday's post you won't be surprised that today I made tabbouli. I experimented and think that it comes really close to what I enjoyed at the Kabob Grill last evening. This is a great side for grilled red meat. Good luck finding the bulghur. We had to buy a box of Near East Tebbouleh mix and used just the cracked wheat, leaving the seasoning packet for other uses later.

Tabbouli

6 side servings

1/2 cup bulghur wheat
1/2 cup boiling water
1 large bunch parsley, stemmed & minced
3 T. minced fresh mint
2 cups perfectly ripe tomatoes, chopped
2 finely minced green onions (white & green parts)
Grated zest of one lemon
Juice of one lemon
Drizzle of good extra virgin olive oil
1 tsp salt, adjusted to taste

Soak the bulghur in water for 15 minutes, then drain well. Place the bulgher in a mixing bowl and add all the remaining ingredients. Adjust seasoning (salt). Chill thoroughly before serving.

Bon Appétit!
Chef Debbie