Tabbouleh | FoodieAtlas

Ingredients

1/2 cup fine bulgur wheat
1 cup boiling water
2 cups fresh parsley, finely chopped
1/2 cup fresh mint, finely chopped
4 large tomatoes, finely diced
1 small cucumber, finely diced (optional)
1/4 cup green onions, finely chopped (including green tops)
1/4 cup fresh lemon juice (about 2 lemons)
1/4 cup extra virgin olive oil
Salt and black pepper to taste
Romaine lettuce leaves (for serving, optional)

Instructions

Prepare the Bulgur

Place the bulgur wheat in a large bowl and pour the boiling water over it.

Cover and let it sit for about 15 minutes, or until the bulgur has absorbed the water and is tender.

Fluff the bulgur with a fork and let it cool to room temperature.

Chop the Vegetables

While the bulgur is cooling, finely chop the parsley and mint. Make sure they are finely chopped for the best texture.

Dice the tomatoes and cucumber (if using).

Finely chop the green onions.

Combine Ingredients

In a large mixing bowl, combine the cooled bulgur, chopped parsley, chopped mint, diced tomatoes, diced cucumber (if using), and chopped green onions.

Dress the Salad

In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, salt, and black pepper.

Pour the dressing over the tabbouleh and toss to combine thoroughly.

Serve

Transfer the tabbouleh to a serving dish.