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Tabbouleh

So good, your friends will think you bought it at a Lebanese deli.

1 cup bulgur (cracked wheat)
Water to cover
1 onion, chopped
6 green onions, white parts only, sliced thin
1 cup chopped Italian parsley
1/4 cup mint, chopped
Juice of one lemon
2 tomatoes, chopped
1/2 cup plain yogurt
Lettuce leaves (optional)

Place the bulgur in a bowl and cover with cold water; allow it to soak for 2-3 hours or until the bulghar is soft. Line a colander with cheesecloth or a dish towel and pour in the bulgur; squeeze out all the excess moisture. Return the bulghar to the bowl and mix in the remaining ingredients. Chill for at least 2 hours. Serve on lettuce leaves if desired.

Tex-Mex variation: Add 1 red bell pepper, chopped; 2 jalapeno peppers, seeded and minced; and 1/2 cup cilantro leaves, chopped.

6-8 servings

June 8th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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