Tabbouleh

Ingredients · for 6 (scales to your household)

• 0.5 cup fine bulgur wheat, dry $0.44
• 4 whole firm Roma tomatoes, finely chopped $2.36
• 1 whole English cucumber, finely chopped $1.35
• 2 bunch flat-leaf parsley, finely chopped $0.93
• 14 leaf fresh mint leaves, finely chopped $0.17
• 4 whole green onions, finely chopped $1.13
• 0.5 tsp salt, to taste $0.03
• 3.5 tbsp lime juice (or lemon juice) $0.72
• 3.5 tbsp extra virgin olive oil $0.64

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Rinse the bulgur and soak in water 5-7 minutes until tender; drain well and squeeze out excess moisture.
2. Finely chop the tomatoes, cucumber, parsley, mint and green onions; drain the chopped tomatoes briefly to shed juice.
3. Combine the vegetables, herbs and soaked bulgur in a bowl and season with salt; toss gently.
4. Add the lime juice and olive oil and mix well.
5. Cover and chill about 30 minutes before serving; serve as-is or with romaine leaves and pita.