Tabbouli Recipe
Chopped parsley, tomatoes, onions, mint, mixed with cracked wheat, lemon and olive oil
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Ingredients
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Grains
Vegetables
Herbs
Condiments
Seasoning
Method
Preparation of Bulgur
In a mixing bowl, combine the cracked wheat with 1 cup of boiling water. Cover and let sit for about 20-30 minutes until the bulgur absorbs the water and becomes tender. Fluff with a fork once ready.
Chopping Vegetables
While the bulgur is soaking, chop the fresh parsley, mint, and onion. Dice the tomatoes. Make sure to remove any seeds from the tomatoes for a less watery salad.
Mixing Ingredients
In a large mixing bowl, combine the soaked bulgur, chopped parsley, mint, tomatoes, and onion. Toss gently to mix the ingredients evenly.
Dressing the Salad
In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Pour this dressing over the tabbouleh mixture and toss again to ensure everything is well coated.
Serving
Let the tabbouleh sit for about 10-15 minutes to allow the flavors to meld. Serve chilled or at room temperature.
