Grape Tomato and Walnut Tabouli

Ingredients

• ½ cup dry bulgar
• ¾ cup water
• 1 cup sliced grape tomatoes
• 1 large bunch parsley, minced
• 1 small bunch mint, minced
• ½ cup raw walnuts, roughly chopped
• 2 TBSP extra virgin olive oil
• juice of one large lemon
• ½ tsp sea salt

Instructions

1. 1
   Bring water to a boil on the stove. Once boiling, add bulgar then cover and turn off burner. Let sit for 15 minutes, or until bulgar has absorbed all of the water.
2. 2
   Fluff cooked bulgar with a fork and transfer to a large bowl. Add remaining ingredients and toss together well. Season with salt to taste and serve.
3. 3
   Tabbouli will keep in fridge for up to six days.