Tabbouleh
Serves 6 as an appetizer
Ingredients:
Large bunch of Italian flat – leaf parsley
Handful of fresh mint
1 cup bulgur wheat
2 cups hot water
2 tomatoes
2 cucumbers
1 small onion
1 tsp. salt
1 tsp. paprika
1 tsp. cumin
Juice of 1 lemon
1 Tbsp. olive oil
Directions:
1. Finely chop parsley and mint and then wash them in a strainer. Drain thoroughly, squeezing out all water.
2. Soak bulgur wheat in hot water for 30 minutes or until all water is absorbed.
3. Chop tomatoes, cucumbers, and onion.
4. Combine herbs, bulgur wheat, and vegetables in large bowl. Add salt, paprika, cumin, lemon juice, olive oil and mix.
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