Tabbouleh Recipe
Parsley salad with green onion, tomato, bulgur wheat with olive oil & lemon juice
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare Bulgur
In a bowl, soak the bulgur wheat in boiling water for about 20 minutes until it is tender. Drain any excess water and let it cool.
- 2
Mix Ingredients
In a large bowl, combine the chopped parsley, diced tomato, chopped green onions, and cooled bulgur wheat.
- 3
Dress the Salad
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the salad and toss well to combine.
- 4
Chill and Serve
Let the tabbouleh sit in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.
