Tabouli Salad

Prep time: 30 min

Cook time: 10 min

Servings: 10

Yield: 1 - 100 gram

I use the salad for cadillio tacos, gyro or addition to mezze platter.

When you have Celiac Disease or gluten intolerance instead of bulgur wheat try buckwheat,

Ingredients

1/2 cup bulgur wheat or

1/2 cup buckwheat

200 grams tomatoes

300 grams cucumbers

2 bunches parsley

15 fresh mint leaves

4 green onions

Salt and pepper (to taste)

6 tbsps lime juice

5 tbsps olive oil

1 tsp za’atar spice

1 tsp sumac spice

Directions

Wash the bulgur wheat and soak it in water for 5-7 minute.

Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.

Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.

Place the chopped vegetables, herbs and green onions in a mixing bowl or dish.

Add the bulgur and season with salt.

Mix gently.

Now add the the lime juice and olive oil and mix again.

For best results, cover the tabouli and refrigerate for 30 minutes.