20 Minute Tabbouleh

As with the Wicked Quick Hummus, the goal here is not to break new ground in Tabbouleh creation, but merely to get 'er done. This clocked in at 20 minutes. And it was a glory!

Please note: it really isn't kosher to use the food processor here, as it ravages the tomatoes. But one must consider the audience: are you hosting a Christmas gathering or do you just feel like having a snack on hand in the fridge? If the former, cut everything by hand. If, however, you just want a delicious snack or something quick for dinner, can we not suffer the hazards of ravaged tomatoes?

1/2 cup of bulgar (cracked wheat)

1 head parsley (collectively remove the lower stems with one quick chop)
8-10 mint leaves
Juice from 1/2 lemon (yes, the other half of the hummus lemon!)
1/2 cup extra virgin olive oil
Salt and pepper

3 tomatoes

1/2 red onion

Salt and pepper

First soak the bulgar in regular water until it loses its hardness. Add just enough water to be absorbed by the bulgar. Add more as needed. This should take 15-20 minutes.

Meanwhile, use the food processor to chop the remaining ingredients. I did them in 3 separate batches (herbs, tomatoes, onions) and added the results to a large mixing bowl.

Add the bulgar, mix, and flavor.




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