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Tabbouleh

Tabbouleh
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Tabbouleh is a refreshing Middle Eastern salad made primarily with finely chopped parsley, mint, tomatoes, and soaked bulgur wheat. Dressed with olive oil and lemon juice, it’s a vibrant and healthy dish often served as part of a mezze platter or as a light side.

 

Ingredients

– 1/2 cup fine bulgur wheat

– 2 cups boiling water

– 2 cups finely chopped fresh parsley (about 2 bunches)

– 1/2 cup finely chopped fresh mint leaves

– 2 medium tomatoes, diced

– 1 small cucumber, diced

– 3 green onions, thinly sliced

– 1/4 cup fresh lemon juice (about 2 lemons)

– 1/4 cup extra-virgin olive oil

– Salt and pepper to taste

Instructions

1. Place the bulgur in a bowl and cover with boiling water. Let it soak for about 15 minutes, or until tender. Drain any excess water and squeeze out moisture using a clean towel.

2. In a large mixing bowl, combine the chopped parsley, mint, tomatoes, cucumber, and green onions.

3. Add the soaked bulgur to the vegetable and herb mixture.

4. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

5. Pour the dressing over the salad and toss well to combine.

6. Let the tabbouleh rest for at least 15 minutes before serving to allow flavors to meld.

 

Notes

For a gluten-free version, substitute quinoa for bulgur wheat. Adjust lemon juice and olive oil to taste. Tabbouleh is best served fresh but can be stored in the refrigerator for up to 2 days.

 

Nutrition

Find it online: https://www.cookflash.com/tabbouleh/