Tabbouleh

Ingredients:

3 cups parsley, minced thinly without the bottom stems 1/2 cup fresh mint (dried mint can be used) 4/5 green onion, thinly minced 3 beefsteak tomatoes, diced small 1/4 cup fine cracked bulgur, pre-soaked or can soak with tomato water 2 small lemons 4 tablespoon olive oil 1/4 tsp salt (add if you like more salt)

Directions: 1. You'll need two large bunches. Align parsley stems, so you have the end of the leaves at the same level on the middle. (Do not pull the parsley leaves off the stem) then tie them with the twisty tie. And them a bowl of salted cold water to clean. Add the scallions to the water as well to make sure there isn't dirt hiding. 2. Unleaf mint off stem. Throw away stem, and let it soak in salted cold water to clean. 3. Soak bulgur in water and leave aside. 4. Diced tomatoes into small cubes, 1/4" cubes. (Smaller is better. Larger cubes wouldn't give you the same great taste.) Or use a cube dicer. 5. Now, remove parsley, scallion, and mint from water. And finely mince. Yes blender sounds nice, but it'll turn them into juice. So mince finely, like hair thin fine. 6. Add all mince and dice into bowl. Top with lemon juice, olive oil, and salt. 7. Strain the bulgur from the water, and add to the bowl. Mix well. 8. Allow it to sit for 20 min. before eating. It will make the bulgur and parsley softer with the lemon juice. It's a labor of love! Sahteen ❤