Tabbouleh


1 cup bulgur 
1 cup boiling water 
1 sweet red onion (about a cup when finely diced)
2 to 3 scallions (diced)
1 small bunch of chives (diced)
1 English cucumber (quartered)
1 to 2 cups cherry tomatoes (diced)
1 cup of Italian parsley (about 1 bunch
A little under 1/4 cup extra-virgin olive oil
3 Tablespoons lemon juice
1/2 teaspoon kosher salt 

mint (about a quarter cup once minced) 
1/4 teaspoon back pepper 
1/4 teaspoon cumin


Place bulgur in a large bowl. Cover with boiled water. Let stand for one hour and drain water if any water remains. While bulgur is soaking, finely dice the onion, mince scallions & chives. Quarter the cherry tomatoes, mince the parsley and mint. After bulgur has soaked for an hour, add lemon juice, olive juice, cumin, salt and pepper to the bulgur and mix. Then fold in the remaining ingredients chill and enjoy! Taste and adjust seasoning as you see fit! 

*You can also use quinoa instead of bulgur and I also like adding feta cheese to this, throw in some grilled chicken and eat it in a pita pocket! Recipe inspired by Alexandracooks.com

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