Tabbouleh Recipe
Finely chopped parsley, tomatoes, cucumbers and scallions tossed with cracked wheat with a dressing of olive oil and fresh lemon juice.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Bulgar
In a medium saucepan, bring 2 cups of water to a boil. Add the bulgar wheat, stir, and remove from heat. Cover and let it sit for about 30 minutes until all water is absorbed and the bulgar is tender.
- 2
Chop the Vegetables
While the bulgar is soaking, finely chop the parsley, tomatoes, cucumber, and scallions. Place them in a large mixing bowl.
- 3
Combine Ingredients
Once the bulgar has cooled, fluff it with a fork and add it to the mixing bowl with the chopped vegetables.
- 4
Dress the Salad
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and mix well to combine all the ingredients.
- 5
Serve
Taste and adjust seasoning if necessary. Serve chilled or at room temperature.
