Simple Tabbouleh Salad Recipe
YIELD: 6 servings
1/2 cup bulgur
1 large organic Roma tomato, finely chopped
1 organic red bell pepper, finely chopped
1 cup chopped parsley, finely chopped
1 small red onion, minced
1 clove organic garlic, minced
¼ cup organic lemon juice
2 tablespoons extra virgin olive oil
1⁄2 teaspoon sea salt
1⁄2 teaspoon fresh cracked pepper
1⁄2 teaspoon chopped organic garlic
2 tablespoons fresh chopped mint
1. Soak bulgur in a bowl of water for one hour. Drain well.
2. Combine, tomato, bell pepper, parsley, red onion, garlic and bulgur in a bowl.
3. Toss with lemon juice, olive oil, sea salt and pepper.
4. Refrigerate for 30 minutes or up to one day. Stir in mint and serve with Kashi* Sea Salt Pita Crisps.