This refreshing Tabbouleh salad recipe is loaded up with parsley, bulgur wheat, mint, tomatoes, and cucumber for the ultimate side dish.
Servings: 10
Prep Time: 25 minutesminutes
Cook Time: 0 minutesminutes
Ingredients
¾cupfine bulgur wheat
1 ½cupslukewarm water
5sliced green onions
25-30finely minced fresh mint leaves
6filleted and medium-diced Roma tomatoes, see video
4medium-diced Persian cucumbers
3bunches of finely minced parsley
1finely minced garlic clove
½cupextra virgin olive oil
Juice of 2 lemons
Salt and pepper to taste
Instructions
Add the bulgur wheat to a medium-size bowl and stir in enough lukewarm water to completely cover it. Set aside for 20 to 25 minutes to soften it.
In the meantime, prepare all the vegetables and herbs for it and add them to a large bowl.
Drain the bulgur through a chinois or cheesecloth and press down to remove as much liquid as possible.
Add the bulgur to the bowl with the vegetables and add in the olive oil, lemon juice, salt, and pepper and mix to combine.
Serve or keep cool.
Notes
Make-Ahead: You can make this tabbouleh salad up to 1 day ahead of time.How to Store: Cover and keep it in the refrigerator for up to 3 days.You can use any tomato in this recipe.Feel free to use an English or American slicing (burpee) cucumber, however, be sure to remove the seeds.Use a majority of the parsley stems.