Tabbouleh

Serves:
6
Chef:
Irv Miller
Ingredients:
1 cup fine bulgur wheat (cracked wheat)
1 cucumber, peeled, seeded, and diced small
2 medium-size plum tomatoes, peeled, seeded, and diced small
4 scallions, chopped
1/2 cup fresh mint, chopped
1/2 cup flat-leaf parsley, chopped
3 Tbsp. lemon juice, freshly squeezed
3 Tbsp. extra virgin olive oil
1/4 tsp. allspice
1/4 tsp. cinnamon
Cracked black pepper to taste
Kosher or sea salt to taste
Instructions:
Soak wheat in one quart of water for 15 minutes. Dump into a large sieve lined with cheesecloth and squeeze out the extra moisture. Transfer squeezed wheat into a large mixing bowl. Add cucumber, tomatoes, scallions, mint, parsley, lemon and olive oil. Mix with your hands, then add seasoning, and mix again. Place in refrigerator or serve freshly made.