Ingredients
1 (10oz) container grape tomatoes
1 bunch fresh parsley, finely chopped
8 green onions, finely chopped
2 lemons, juiced
1/4 cup olive oil
1 tbsp red wine vinegar
2 tbsp butter, melted
1 tbsp minced garlic
2 tbsp dried basil
2 tbsp dried mint
1/2 tsp salt
1/2 cup bulgur or cous cous, cooked
Baked Pita Chips
2 pita pockets
2 tbsp butter, melted
1/4 tsp basil
Directions:
1. Prepare 1/2 cup (dried) bulgar or cous cous as directed on package. Cool in refrigerator.
2. Slice grape tomatoes into quarters and place in large bowl. Add parsley and green onions. Stir in lemon juice, olive oil, red wine vinegar, butter, garlic, basil, mint and salt.
3. Add cooled bulgar or couscous and toss.
4. Slice pita pockets into bite-sized triangular pieces, separating layers. Dip in melted butter and place on baking sheet. Sprinkle with basil and toast or bake until golden brown. Serve tabbouleh topped with baked pita chips.