Today I made Tomato, Mint and Basil Tabbouleh for lunch. It's very tasty and the mint adds a refreshing touch. It's really cold here today even though the sun is shining. David and I are looking forward to spending the weekend in London with some friends we haven't seen in a long time. Should be good! We will be in South Kensington and Primrose Hill/Camden so there are plenty of opportunities for good eating. I will let you all know what we get up to!

Tomato, Mint and Basil Tabbouleh
This makes 12 accompaniment servings and comes from The New Good Housekeeping Cookbook. Thanks Joan for the great Christmas gift!

1 1/2 cups bulgur
1/4 cup fresh lemon juice
3 medium ripe tomatoes (about 1 pound)
1 medium cucumber(8 ounces)
3 green onions
3/4 cup loosely packed fresh parsley leaves, chopped
1/2 cup loosely packed fresh mint leaves, chopped
1/2 cup loosely packed fresh basil leaves, chopped
1 tablespoon olive oil
3/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper

Method
1) In a medium bowl, combine bulgur, lemon juice, and 1 1/2 cups boiling water; stir to mix. Let stand until liquid is absorbed, about 30 minutes.
2) Meanwhile, cut tomatoes into 1/2 inch pieces. Peel and cut cucumber nto 1/2 inch pieces. Chop green onions.
30 When bulgur mixture is ready, stir intomatoes, cucumber, onion, parsley, mint, oil, salt, and pepper. Cover and refrigerate at least 1 hour or up to 24 hours to blend flavours.
Enjoy!
PS. Each serving only has 85 calories which is great to hear!