80 minutes
A fresh and vibrant tabbouleh salad made with bulgur wheat, parsley, mint, scallions, and tomatoes, dressed with lemon juice and olive oil.
Bulgur Wheat
cups
Flat Leaf Parsley, chopped
cups
Mint, chopped
cups
Scallions, chopped
cups
Tomatoes, cored and diced small
each
Lemon Juice, freshly squeezed
tablespoons
to taste
Romaine Leaves, for garnish
optional
1. Soak Bulgur
Place the bulgur wheat in a bowl and cover it with cold water. Let it soak for about 20 minutes until the grains appear swollen and soft. Once the bulgur is ready, drain it well using a sieve, and make sure to squeeze out any excess water with your hands.
2. Chop Herbs and Vegetables
Chop the parsley, mint, and scallions, placing them all into a large bowl. Core and dice the tomatoes into small pieces and add them to the bowl with the herbs.
3. Combine Ingredients
Add the prepared bulgur to the bowl with the herbs and tomatoes. Use your hands to mix everything together thoroughly.
4. Dress the Salad
Squeeze the juice of one lemon over the mixture, sprinkle in some salt to taste, and drizzle with ¼ cup of extra-virgin olive oil. Stir everything together until the salad looks evenly coated.
5. Rest the Salad
Let the salad rest for about an hour to allow the bulgur to fully absorb the dressing and the flavors to meld beautifully.
6. Serve
If desired, garnish the tabbouleh with crisp romaine leaves. Serve as a delightful side dish or a light main course.
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