Tabouleh (gluten-free option below)
3 cups bulgar cracked wheat #2. I use Goya Bulgur Wheat
4 fresh mint leaves chopped or 1 heaping tablespoon dried mint. (optional)
1 cup olive oil
1 cup water
1 1/2 cups lemon juice
Heavy Dash of red pepper or more if you like it spicy.
3 tsp salt
Mix all of this together in a microwave-safe bowl and cook in the microwave on high for 9 minutes. Taste it to make sure the wheat is cooked, not crunchy. Cook longer if needed. Let this mixture cool before adding the fresh vegetables.
Cut up 3 bunches of parsley, 3 bunches of scallions, and 8 Roma tomatoes. Add this mixture to the cooled bulgar mixture and enjoy.
Gluten-free use quinoa instead of bulgar. Cook the quinoa as directed on the package substituting ½ of the liquid with lemon juice.
After the quinoa has cooled add the mint and approximately 1/2 the oil used in the recipe above.
Add your red pepper and salt to taste.
Combine this with the vegetable mixture above to complete your dish.