Mediterranean

Tabbouleh

Name: Tabbouleh
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3 bunches fresh flat-leaf parsley (stems removed; finely chopped); 1/4 cup fine bulgur wheat; 2 medium firm tomatoes (finely diced); 1/2 cup fresh mint leaves (finely chopped); 4 green onions (thinly sliced); 1/4 cup fresh lemon juice; 1/4 cup extra virgin olive oil; 1 tsp salt; 1/2 tsp black pepper

A Levantine vegetarian salad made mostly of finely chopped parsley.

25 minutes

Serves 4

Lunch

Contains common allergens

Wheat

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Instructions

6 steps

1
Place the fine bulgur wheat in a small bowl and pour 1/2 cup of boiling water over it. Cover with a plate and let it sit for 15-20 minutes until the water is absorbed and the bulgur is tender. Fluff with a fork and let cool.

2
Very finely chop the parsley and mint leaves. A sharp knife is essential to avoid bruising the herbs. Transfer to a large mixing bowl.
3
Dice the tomatoes very finely. Place them in a sieve for 5 minutes to drain excess juice so the salad doesn't become soggy. Add to the bowl with the herbs.
4
Add the thinly sliced green onions and the cooled, fluffed bulgur wheat to the bowl.
5
In a small jar, shake together the fresh lemon juice, extra virgin olive oil, salt, and black pepper to form a dressing.
6
Pour the dressing over the salad and toss gently to combine. Let the salad rest at room temperature for 15 minutes before serving so the bulgur absorbs the dressing flavors.

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