1 Green Bell Pepper 1 Avocado 1 Cucumber 20 Teardrop Tomatoes, or cherry tomatoes 1 Serrano or Jalapeno Pepper, or less 1/4 Red Onion 2 Cups Flat Leaf Parsley, leaves and tender stems 1/2 Cup Mint Leaves 1 Recipe Bulgur Wheat 6 Tbs. Lemon Juice, fresh squeezed 3 Tbs. Olive Oil 1/2 tsp. Salt 1/2 tsp. Coarse Ground Black Pepper
Optional Garnish: Pine Nuts Squash Seeds Garbanzo Beans
Prepare one recipe of bulgur wheat a few hours before you make the salad.
Allow the grain to plump and chill in the fridge if you have the time.
Wash and dry the vegetables.
Cut the onion into quarters.
Peel the cucumber and slice in half, lengthwise.
Use a spoon to scrape out the seeds.
Cut each half into three pieces. lengthwise.
Slice the cucumber into small thin pieces.
Slice each tomato in half.
Cut the pepper into a small dice.
Slice the onion thin.
Mince the serrano pepper.
Dice the avocado.
Place the cut vegetables into a mixing bowl.
Cut the parsley leaves away from the thick stems.
Pull the mint leaves off of their stems.
Wash parsley and mint in plenty of cold water.
Spin dry the clean herbs.
Place parsley and mint onto a cutting board.
Use a large knife to chop the herbs together.
Continue chopping the herbs into very tiny pieces.
Place all ingredients from this recipe, minus the garnish, into the mixing bowl.
Mix and toss all of the ingredients together.
To Serve:
Place a scoop of tabbouleh salad into a salad bowl.
Sprinkle with any or all of the garnish ingredients.
For a large crowd, just place the salad into a serving bowl and top with the garnish ingredients.
