Easy Tabbouleh

https://www.foodnetwork.com/recipes/ina-garten/tabbouleh-recipe-2131154

I just made this over the weekend for my work’s “Healthy Potluck”. It’s yummy, healthy, fresh, and super easy (just chopping). The prep time isn’t too terribly long, unless you’re like me and have too much fun chopping vegetables; but it’s best if you let it sit overnight before eating.

A few notes on this:

1. I do not use bulghur wheat. Mostly because I don’t know what it is and therefore suspect it would be expensive/difficult. The first time I made this recipe I used quinoa instead and most recently I did itty bitty pasta. If you try bulghur wheat and love it, keep me in the loop.
2. The hardest item to find was the mint (unless you go the organic, packaged route, which is more expensive). HOWEVER, a lot of grocery stores are selling little mint plants right now, if you’re okay with keeping something alive/watching it die. If you do try growing it, it’s supposedly low-maintenance.
3. This recipe calls for flat parsley, which is the same as Italian parsley. There’s also curly parsley, which with I have not experimented .
4. My aunt, who is a much better cook than me, recommends using half the mint. I push it a bit, because mint is the best.
5. I used red onion instead of scallions, because that’s what was easier to find at Niagara Produce, and I don’t know a lot about onions. It still tasted yummy, but there were a lot of tears.