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  Taboulleh—Cracked Wheat Salad



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1 cup cracked (bulghur) wheat
1 bunch green onions, chopped (about 1 cup)
3 tomatoes, seeded (cut in half horizontally and squeeze to remove seeds) and chopped
1 large bunch flat-leaf parsley, chopped (about 2 cups)
1/4 cup olive oil
1/2 cup fresh lemon juice
1 tablespoon dried mint
1/4 teaspoon salt (optional)

Soak cracked wheat in 3 cups of warm water for one hour, then drain thoroughly until as
dry as possible. Mix in green onions, stirring and crushing onions into the damp grains.
Add tomatoes and parsley, mixing well. Pour in oil and juice and stir until grains are
completely coated. Crush dried mint between your palms over salad until it is finely
powdered and stir to combine. Let sit 15 minutes or more to develop flavors. Taste and
add salt if needed. Serve immediately or refrigerate covered for up to 3 days.