80 minutes
A fresh and vibrant tabbouleh salad with bulgur wheat, fresh herbs, and tomatoes.
Bulgur Wheat, Soaked
cups
Flat Leaf Parsley, Finely chopped
cups
Mint, Finely chopped
cups
Scallions, Finely chopped
cups
Medium Tomatoes, Diced
each
tablespoons
tablespoons
to taste
1. Soak the Bulgur Wheat
Soak ½ cup of bulgur wheat in a bowl of water for about 20 minutes until the grains have plumped up.
2. Prepare the Herbs
Finely chop 1½ bunches of parsley, a bunch of mint, and a bunch of scallions, aiming for 1½ cups of parsley, ⅓ cup of mint, and 1 cup of scallions.
3. Dice the Tomatoes
Dice two ripe medium tomatoes into small pieces.
4. Combine Herbs and Tomatoes
In a large bowl, mix the chopped herbs and diced tomatoes together.
5. Add the Bulgur
Drain the bulgur thoroughly and add it to the bowl with the herb-tomato mixture.
6. Dress the Salad
Pour in the juice of one lemon, season with salt to taste, and drizzle ¼ cup of extra-virgin olive oil over the salad. Mix well.
7. Let the Salad Rest
Let the salad rest for about an hour to allow the bulgur to absorb the dressing and flavors to meld together.
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