How to make Tabbouleh Salad

This Israeli dish is so beloved that it has made its way around the globe. It's popular in the United States and has even become common in the Dominican Republic, where it's known as "tipile."

The largest recorded dish of tabbouleh, as recorded in the Guinness Book of World Records, weighed 9,532 pounds. It was created in 20
09 by an elementary school in northern Israel.

The following is how to prepare Tabbouleh Salad:


INGREDIENTS:

150 g fresh Italian parsley (This is about 2 bunches) or 150 g flat leaf parsley (This is about 2 bunches) or 150 g fresh parsley, finely chopped. (This is about 2 bunches)
6 spring onions (About 1 bunch) or 6 green onions, finely chopped (About 1 bunch)
4 large tomatoes, finely chopped
3 lemons, juice of (Freshly Squeeze)
5 tablespoons olive oil
1 cup bulgur (Also know as bourghul in Australia which is cracked wheat) or 1 cup burghul (Also know as bourghul in Australia which is cracked wheat)
1 cup water, boiled
1⁄8 teaspoon ground black pepper

1⁄8 teaspoon salt


DIRECTIONS:

Add one cup of boiled water and one cup of bourghul (bulgur) in a small bowl and mix. Place a tea towel over the bowl so the steam is unable to escape. Set aside until cool.

Finely chop the parsley, spring onions and tomatoes and place them into your separate large salad bowl.

Juice all the fresh lemons and pour it over the salad mixture. Add olive oil, black pepper and salt in the salad mixture. Mix well.

Place over the cool bourghul and mix well.
Serve.


Refrigerate any left overs for about 2-3 days.