Tabbouleh Recipe
Parsley, tomato, onion, bulgur, lemon juice, olive oil
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Ingredients
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Salad Base
Dressing
Method
Prepare the Bulgur
- 1
Soak the bulgur
Place 0.5 cups of bulgur wheat in a bowl and cover with 1 cup of hot water. Let it soak for 15–20 minutes until softened. If any water remains, drain it off using a fine mesh sieve. Fluff the bulgur with a fork.
Prepare the Vegetables
- 2
Chop and prep the herbs and vegetables
Finely chop 2 cups of fresh parsley and 0.5 cups of mint leaves. Dice 2 cups of ripe tomatoes (remove seeds if desired to reduce moisture). Thinly slice 0.5 cups of green onions including the green tops.
Make the Dressing
- 3
Mix the dressing ingredients
In a small bowl, whisk together 0.25 cups of fresh lemon juice, 0.25 cups of extra virgin olive oil, and 1 tsp of minced garlic (if using). Add 1 tsp of kosher salt and 0.25 tsp of ground black pepper. Mix well.
Assemble the Tabbouleh
- 4
Combine and toss
In a large mixing bowl, combine the soaked bulgur, chopped parsley, mint, diced tomatoes, and green onions. Pour the dressing over the mixture and toss thoroughly to coat all ingredients evenly.
- 5
Let it rest
Cover the bowl and let the tabbouleh sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.
