Fresh and vibrant tabouli salad made with bulgur wheat, parsley, mint, and a zesty lemon vinaigrette.

Scale

1/2 cup extra virgin olive oil

1/4 cup lemon juice

zest of 1 lemon

2 cloves garlic

1 teaspoon salt

1/4 teaspoon nutmeg

1/2 teaspoon chili powder

1/2 cup bulgur wheat

2 bunches parsley

1/2 cup green onions

15 mint leaves

4 Roma tomatoes

1 cup English cucumber

1. Rinse and cook bulgur wheat according to package directions and drain well.

2. Whisk lemon juice with olive oil and add remaining vinaigrette ingredients.

3. Mix vinaigrette with bulgur and stir well.

4. Chop all vegetables and herbs finely.

5. Add everything to bulgur mixture and mix gently.

6. Refrigerate for 30 minutes before serving.

Use fresh ingredients for best flavor.

Chill before serving for improved taste.

Adjust seasoning to preference.