Classic Tabbouleh
From the chefs at johnson & wales culinary school. we made this in the vegetarian cooking class, and it was perfect!!
Steps
Mix bulgar wheat and 1 tbsp olive oil in a bowl.
Pour boiling stock over , cover and let stand for 15-20 minutes , or until tender.
Drain well in a strainer.
Toss rehydrated bulgar with remaining ingredients and remaining oile oil.
Add salt and pepper to taste , and refrigerate until ready to serve.
Ingredients
bulgur wheat, extra virgin olive oil, vegetable stock, scallion, garlic cloves, flat leaf parsley, mint leaf, tomatoes, seedless european cucumber, lemon juice, salt & pepper