Tabbouleh Recipe

Ingredients

• 1 3/4 cups cold water
• 3/4 cup soft white bulgur wheat
• 2 tbsp Fresh Lemon Juice
• 2 tbsp low sodium teriyaki sauce
• 1 tbsp Olive Oil
• 1 chopped cucumber
• 1 chopped tomato
• 1/2 chopped green onion
• 1/2 cup chopped parsley
• 1 tbsp minced fresh ginger root
• 1 minced medium garlic clove

Instructions

1. In small bowl, combine water and bulgur, and cover with plastic wrap. Let stand 45 minutes, stirring occasionally.
2. Using fine wire mesh sieve, drain bulgur and discard liquid.
3. In large bowl, mix bulgur, lemon juice, teriyaki sauce, and oil.
4. Add cucumber, tomato, green onion, parsley, ginger, and garlic. Mix until well blended. Cover and refrigerate for 4 hours, stirring occasionally.
5. Serve at room temperature.

Additional information