Sunday afternoon tabouleh...

Last weekend marked the official start of the summer. For us, this is picnic season. Central park has become one of my favorite places in the entire city of New York. We often pack up a blanket, games, some variety of food (meats, bread, salad, vegetables, fruits, olives, etc.) and whatever else will keep us occupied in the green grass of the Great Lawn.

The food that we bring is of a particular pleasure to me. Today I made some tabouleh, a recipe I had forgotten for some time, but that is so simple and is perfect for picnics.

Tabouleh

• 1 1/2 cups Fine Bulghur Wheat
• 1 Large Bunch of Parsley (minced fine)
• 1 Bunch of Green Onions (mince fine)
• 2-4 Tomatoes (chopped)
• 2 teaspoons Dried Mint
• 1/3 cup Extra Virgin Olive Oil
• 1/3 cup Lemon Juice

Soak the Bulghur for one hour in water, enough to cover, then squeeze our the water with your hands. Mix with all the other ingredients.

You can eat right away, however it is often better to let it sit for little while to take up the flavors....mmmmm yummmy!