Tabbouleh

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Directions

Step 1

Wash prep surfaces, your hands, and all produce. In a small pot, bring water to a boil.

Step 2

Cut lemons in half. In a medium bowl, squeeze juice. Discard seeds.

Step 3

Add bulgur and boiling water to lemon juice. Cover and let rest until bulgur is soft and chewy, about 30 minutes.

Step 4

While bulgur is resting, chop parsley.

Step 5

Trim ends off green onions. Thinly slice, using white and green parts.

Step 6

Remove core from tomato. Dice.

Step 7

Slice cucumber in half lengthwise. Scoop out seeds with a spoon and discard. Dice cucumber.

Step 8

If using feta, dice or crumble now. If using mint, chop now.

Step 9

In a colander, drain excess liquid from bulgur mixture. Return bulgur to bowl.

Step 10

Add parsley, green onions, tomato, cucumber, and remaining ingredients to bowl. Mix well to combine.

Step 11

If using feta and mint leaves, add now. Mix gently before serving.

TIPS

For best flavor, let tabbouleh rest in fridge overnight before serving. You can use 3 cups of other cooked whole grains in place of bulgur. Try brown rice or whole grain couscous.

Check your State's WIC Food List to make sure the WIC Approved Ingredients above are correct. | Source: www.cookingmatters.org

Ingredients

2 medium lemons

1 cup fresh parsley

3 green onions

1 large tomato

1 small cucumber

1 1/2 cups water

1 cup bulgur wheat

2 tablespoons oil

3/4 teaspoon salt

1/4 teaspoon black pepper

Pinch ground cayenne pepper or paprika

4 ounces feta cheese (optional)

1/4 cup fresh mint leaves (optional)