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Tabbouleh

Ingredients:

  • 1 ½ cups (360ml) flat-leaf parsley, chopped
  • 1/3 cup (80ml) mint, chopped
  • ¾ cup (180ml) bulgur, cooked
  • 2 garlic cloves, finely minced
  • 2 scallions, finely sliced
  • ½ cucumber, diced
  • 2 roma tomatoes, de-seeded and diced
  • 2 tablespoons (30ml) olive oil
  • 3 tablespoons (45ml) lemon juice
  • Salt and fresh ground pepper to taste

Method:

  • Put chopped parsley and mint into a bowl. Add cooked bulgur.
  • Mix in minced garlic, scallions, cucumber, and tomatoes.
  • Drizzle in olive oil. Squeeze lemon juice over top.
  • Season with salt and pepper.
  • Toss to coat.