1/2 cup extra fine bulgur wheat or quinoa
4 medium firm tomatoes, very finely chopped
1 cucumber (optional), very finely chopped
2 bunches parsley, part of the stems removed, very finely chopped
12-15 fresh mint leaves, stems removed, very finely chopped
4 scallions, white and green parts, very finely chopped
Salt to taste
3-4 tbsp lime juice (lemon juice, if you prefer)
3-4 tbsp extra virgin olive oil
Cook the quinoa or soak the bulgur per the directions. Very finely chop the vegetables, herbs and scallions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice. Place the chopped vegetables, herbs and scallions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently. Now add the lime/lemon juice and olive oil and mix again. For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or “boats” for the tabouli.