Kara’s Tabbouleh

Recipe time! I make tabbouleh/tabouli a lot in summer. I don’t care for parsley so I make mine with spinach. Also I never have mint. Who has mint? So no mint in mine. This recipe makes a nice big container.

Kara’s Tabbouleh

2 c bulgur wheat (check the rice or international section of your store)
2 c water
4 handfuls baby spinach
2-3 tomatoes
2-3 scallions or 1/4 onion
1/2 c lemon juice (maybe 2 lemons worth)
1/4 c olive oil
salt

Microwave the wheat and water together for 5 minutes, stir, and let it cool.

Chop the tomatoes, spinach, and onion. Stir into the cooled wheat, then mix in the olive oil, lemon juice, and salt to taste. Fridge it for a while to let the flavours blend, then eat eat eat. You can, of course, adjust the quantities of everything as you like. Yummmmmmmmm.

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