Tabbouleh Salad

Cooking With Rania - "Summer Garden Party"
KDKA Pittsburgh Today Live 7/13/2011

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Tabbouleh Salad

1 cups fine bulgur
Enough water to cover
1 cup Italian parsley - chopped fine
1 cup green onions - chopped
1 large bunch fresh mint - chopped fine
2 medium cucumbers - peeled - seeded - diced
5 medium tomatoes - diced
cup freshly squeezed lemon juice
cup olive oil
Salt and pepper to taste

Soak bulgur in a pot with enough water to cover for 30 - 45 minutes, drain and squeeze out excess water. Combine all remaining ingredients with bulgur in a large bowl and season to taste - refrigerate until time of service.

Serves 12

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