TABBOULEH

Ingredients

• 1 cup bulgur wheat,
• 1/2 cup boiling water,
• 1/3 cup fresh parsley, chopped,
• 1/3 cup fresh peppermint or spearmint, chopped,
• 1 cup red pepper, diced,
• 1/2 cup cucumber, peeled and diced,
• 1/4 red onion, diced,
• 1 clove garlic (optional), crushed,
• Juice of 2 lemons,
• 2/3 cup olive oil, or cooking spray as a substitute,
• kosher sea salt and pepper to taste,
• lettuce leaves, to serve,
• 1/3 cup feta cheese or azeitao cheese, fat free is available, crumbled,

Directions

1. In a large bowl, pour boiling water over bulgur wheat, to fluff the grain.  Cover tightly and set aside for 30 to 40 minutes, until the water is absorbed.
2. As the grain softens, in a small bowl, whisk the olive oil, fresh lemon juice, kosher salt, and pepper.  Set dressing aside.
3. Add the red pepper, cucumber, onion, parsley, spearmint, and garlic (optional) to the prepared bulgur wheat. Add the dressing, as much as desired to the bulgur whilst tossing gently.
4. Cover the tabbouleh and chill for several hours, if not serving at room temperature and marinated.
5. Serve salad on a bed of lettuce leaves and sprinkled with feta cheese (fat free is available) or azeitao cheese as a topping.