Cookbook:Tabbouleh I

This tabbouleh is great as a salad, or as a meal in itself. Eat it with lots of falafel!

Ingredients

 * 1 cup (240 ml) bulgur wheat (medium grind)
 * ½ cup (120 ml) olive oil
 * ½ cup (120 ml) lemon juice
 * 1 tbsp salt
 * Ground black pepper
 * 1 bunch parsley (Italian or curly)
 * ½ green bell pepper (optional)
 * ½ red bell pepper (optional)
 * Sliced ripe olives (optional)
 * 1 dash of ground nutmeg (optional)
 * 2–3 ripe tomatoes (optionally peeled)

Procedure

 * 1) Cover the wheat in boiling water and let stand for 5 minutes; drain.
 * 2) Stir in lemon juice, oil, salt, and pepper to wheat. Refrigerate while the rest of the vegetables are being chopped.
 * 3) Core and finely chop the bell peppers.
 * 4) Remove the larger stems from the parsley and finely chop.
 * 5) Drop the tomatoes in boiling water for 20 seconds, then run under cold water, and the skins peel off easily.
 * 6) Quarter the tomatoes and discard seeds. Chop finely.
 * 7) Mix all vegetables along with olives and nutmeg into the wheat.
 * 8) Refrigerate at least 4 hours.