Tabouli (Tabbouleh) Salad
- English cucumber, finely chopped
- Tomato, finely chopped and drained
- Parsley, finely chopped (lots of it—this taste has to be prominent in the dish)
- Red onion
- Bulgar (cracked wheat), soaked in hot water for about 45 mins. Alternately, you can use quinoa.
- Lime (to taste)
- Olive oil
- Salt (to taste)
Chop ingredients on Erev Shabbat and store separately in bags or bowls in the refrigerator. Mix all ingredients together in the morning before Shabbat service and store in refrigerator.