Tabbouleh with Feta

Serves:
6
Chef:
Irv Miller
Ingredients:
1 cup fine bulgur wheat (aka cracked wheat)
1 cucumber, peeled, seeded, and diced small
2 medium-size plum tomatoes, peeled, seeded, and diced small
4 scallions, chopped
1/8 cup feta, crumbled
½ cup fresh mint, chopped
½ cup flat-leaf parsley, chopped
3 tablespoons lemon juice, freshly squeezed
3 tablespoons extra virgin olive oil
¼ teaspoon allspice
¼ teaspoon 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, olive oil, and crumbled feta. Mix with your hands; then add seasoning and mix again. Place in refrigerator or serve freshly made.