Father Andrew’s Tabbouleh Recipe

¾ cup Bulgur Wheat
1 ½ cups Boiling Water
1½ teaspoon Cumin divided
5 Roma tomatoes Chopped into small pieces
1/8 tsp salt
2 English cucumber seeded and chopped into small pieces
¾ medium onion – chopped fine
1 bunch green onions only use the top part of onion –not the green stems-sliced and chopped fine.
3 mint stems - we used peppermint -tear top part of the leaf into five small pieces
3 bunches English Parsley only use the tops
1/3 cup Olive oil
2 lemons, juiced or 4 tablespoons of lemon juice

Pour Bulgur wheat into a small bowl add the water, 1/2 tsp cumin and stir well cover the bowl and set aside. Takes about 20 to 25 minutes to absorb water.

In a small jar or mixing bowl, combine the rest of the oil, lemon juice, cumin, mint, parsley, and salt.

In another bowl, combine tomatoes, cucumber, onions, then mix with Bulgur mixture.
Add dressing and mix well. Refrigerate for at least an hour and then serve