Rania Harris is continuing her spring salad series with a Middle Eastern dish. She's showing Katie O'Malley how to make Tabbouleh Salad.

Tabbouleh Salad

Ingredients

• 1½ cups fine bulgur
• Enough water to cover
• 1 cup Italian parsley - chopped fine
• 1 cup green onions - chopped
• 1 large bunch fresh mint - chopped fine
• 2 medium cucumbers - peeled - seeded - diced
• 5 medium tomatoes - diced
• ¾ cup freshly squeezed lemon juice
• ½ cup olive oil
• Salt and pepper to taste

Directions

Soak bulgur in a pot with enough water to cover for 30 - 45 minutes, drain and squeeze out excess water.  Combine all remaining ingredients with bulgur in a large bowl and season to taste  - refrigerate until time of service

Serves 12