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imageHas it been a long cold winter and your body’s aching to eat something vibrant and green? Or is it the height of summer and the tomatoes and cucumbers are at their peak? Either way, if you are in the northern hemisphere or the southern hemisphere, tabouleh is a verdant salad you can put together with vegetables and herbs that are available all year.

I like using Lebanese cucumbers for my Tabouleh because they have tender skin, a nice crunchy texture, and just a bit of sweetness, but japanese cucumbers also work well. If you can’t find either, use a hot house cucumber (a.k.a. English cucumber), removing the seeds with a spoon.

imageIMG_8142Serves 8

1 cup bulgur
1 1/2 cups boiling water
Juice of 2 lemons
1/4 cup olive oil
Salt and freshly ground black pepper
1 cup finely chopped scallions / spring onions (white and green parts)
1 cup mint leaves, chopped
1 cup flat leaf parsley, chopped
1 cucumber, unpeeled, medium small dices
2 cups cherry tomatoes, cut in half

Place bulgur in a large mixing bowl
Cover with boiling water and let stand 5 to 10 minutes, then fluff grains with a fork
Add the lemon juice, olive oil, salt, pepper
Allow to stand at room temperature for at least 30 minutes
Add the spring onions, mint, parsley, cucumber and tomatoes
Chill in the refrigerator and toss once again before serving
Tabouleh tastes great the day it’s made, but I think it’s even the better the next day