Tabouleh Salad

This Middle Eastern salad is such a delicious change from leafy greens, you may serve it a few times a week.

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Yield: 6 Servings

Ingredients

1 cup bulgur wheat

1 1/4 cups water

1/3 cup olive oil

3 tablespoons fresh lemon juice

3 plum tomatoes, seeded and diced

2 green onions, finely chopped

2 cups fresh Italian parsley, chopped

2 tablespoons chopped mint

Kosher salt

Freshly ground black pepper

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Preparation Method

Pour the bulgur wheat into a small baking dish or 9x9 inch pan.
Add the water and place into the steam oven on the wire rack.
Select the Steam Mode set to 210 degrees.
Cook for 25-30 minutes.
Remove from the oven and stir gently.
Place on the counter or in the refrigerator to cool.
In a small bowl whisk together olive oil and lemon juice and set aside.
Pour the bulgur into a large bowl.
Add remaining ingredients and stir to combine.
Pour the oil mixture into the salad and stir.
Season with salt and pepper to taste.
Allow flavors to blend for at least 45 minutes before serving, stirring occasionally.