Middle Eastern

Tabbouleh

Name: Tabbouleh
Total time: 20 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 3 bunches flat-leaf parsley (stems removed; very finely chopped); 1/4 cup fine bulgur wheat; 3 firm Roma tomatoes (finely diced); 1/2 cup fresh mint leaves (finely chopped); 4 scallions (thinly sliced); 1/3 cup fresh lemon juice; 1/4 cup extra virgin olive oil; 1 tsp salt

A fresh herb salad primarily made of finely chopped parsley.

20 minutes

Serves 4

Salad/Side

Contains common allergens

Wheat

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Instructions

6 steps

1
Rinse the fine bulgur wheat under cold water until it runs clear, then place it in a small bowl. Pour 1/3 cup of boiling water over it, cover, and let it soak for 15 minutes until tender.

2
Wash the parsley and mint thoroughly, spin them completely dry in a salad spinner to prevent a soggy salad, and chop them as finely as possible.
3
Finely dice the Roma tomatoes, placing them in a colander over a bowl for 5 minutes to drain excess juices, keeping the salad crisp.
4
Fluff the soaked bulgur with a fork and transfer it to a large mixing bowl.
5
Add the chopped parsley, mint, scallions, and drained tomatoes to the bulgur.
6
In a small jar, whisk together the fresh lemon juice, extra virgin olive oil, and salt. Pour the dressing over the salad just before serving and toss gently to coat evenly.

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