White Girl Tabouleh

• 1/2 cup uncooked fine bulgar, cook according to package directions and let cool - make sure to press water out of it

• 1 large English cucumber diced very finely

• 4 green onions, chopped

• 3 roma tomatoes diced very finely and strained of any juices

• 3 cups chopped curly parsley

• 1/2 cup chopped mint leaves

• 3 tablespoons good quality extra virgin olive oil

• 1/2 a large lemon or about 1/4 cup juice

• 3/4 teaspoon salt

• 1/4 teaspoon pepper

• 3/4 teaspoon cumin

Place the chopped vegetables in a mixing bowl.

Add the bulgur and season with salt, pepper and cumin. Mix gently. Add the the lemon juice and olive oil and mix again. Taste for salt and see if you want more lemon juice, pepper or cumin.

Cover the tabouli and refrigerate for 30 minutes.