Tabbouleh Salad

SERVING SIZE: 4oz
SERVINGS PER RECIPE: 8

INGREDIENTS

• 1 cup Bulgur Wheat
• 1/ 2 Cucumbers, Fresh, Peeled, Diced, 1/4″
• 1 each Red Tomato, Diced , ¼”
• 2 bunches Parsley, Fresh, Minced
• 1 clove Garlic, Minced
• ½ each Shallot, Minced
• 2 tsp. Salt
• 1 each Lime, Juiced
• 1-2 Tblsp. Extra Virgin Olive Oil

DIRECTIONS

1. Cook the Bulgur with two cups of water. Let it come up to a boil and turn the heat down until the water simmer and cover. This will cook for 10-12 minutes. Then chill the cooked bulgur.
2. Mince the garlic and shallot and sauté in a pan lightly to release the aromas and place aside to cool.
3. Dice the cucumber and tomato and mince the parsley
4. Once the Bulgur is cool place all ingredients in a bowl and mix until well combined and adjust seasonings if
   necessary. Place in the refrigerator for an hour or more.