Barley Tabbouleh

Soak bulgur in lemon juice, then toss with parsley, tomato, cucumber, and olive oil.

Prep time: 20 minutes

Cook time: 50 minutes

Serving size: 6 servings

Ingredients

• 2 medium lemons
• 1 cup bulgur wheat
• 1 1/2 cups boiling water
• 1 cup fresh parsley
• 3 green onions
• 1 large tomato
• 1 small cucumber
• 2 tablespoons olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• Pinch ground cayenne pepper or paprika

Instructions

1. Rinse and cut lemons in half. In a medium bowl, squeeze juice. Discard seeds.
2. Add bulgur and boiling water to lemon juice. Cover and let rest until bulgur is soft and chewy, about 30 minutes.
3. Rinse parsley, green onions, tomato, and cucumber.
4. Chop parsley. Trim ends off green onions and thinly slice, using white and green parts.
5. Remove core from tomato and dice. Slice cucumber in half lengthwise, scoop out seeds, and dice.
6. In a colander, drain excess liquid from bulgur mixture. Return bulgur to bowl.
7. Add remaining ingredients to bowl. Mix well to combine.

Adapted from: Cooking Matters