My mom-in-law can cook!

Have I ever told you about my mom-in-law's cooking talents? She is a FABULOUS cook. She is also gracious towards me, the vegetarian. If we have a get together, she always tries to make vegetarian versions of everything. Another of her virtues is her giving nature. She shares lots of her yummy creations with us!

Today she came by with this:

I have been craving Tabbouleh but since Mary's is the best, I didn't want to make it. I just thought I would wait. My waiting paid off! Yummy stuff!!!!!

She tried a new version & whoa, was it great! I ate it for lunch & dinner. Maybe I'll have a late night snack of tabbouleh later tonight. You can't ever get enough tabbouleh, unless you're Connor or Cayden. I say, hey! More for me!!!!!!

Here's the recipe if you're interested:

Ingredients

nocoupons

• 1 cup bulgur wheat
• 1 1/2 cups boiling water
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 cup good olive oil
• Kosher salt
• 1 cup minced scallions, white and green parts (1 bunch)
• 1 cup chopped fresh mint leaves (1 bunch)
• 1 cup chopped flat-leaf parsley (1 bunch)
• 1 hothouse cucumber, unpeeled, seeded, and medium-diced
• 2 cups cherry tomatoes, cut in half
• 1 teaspoon freshly ground black pepper

Directions

Place the bulgur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about an hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season to taste and serve, or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.