Tabbouleh
Lebanese salad
Servings: 4
Ingredients
- 4 bunches of parsley picked and washed thoroughly, chopped finely
- 3 vine-ripened tomatoes chopped fine
- 1/2 English cucumber
- 1 onion chopped finely
- 1/2 cup dried bulgur wheat
- 4 tbsp extra virgin olive oil
- 2 tbsp fresh mint chopped
- 4 tbsp fresh lemon juice
- Salt and pepper to taste
Instructions
- Thoroughly wash the picked parsley by soaking it in a large bowl or (clean) sink full of cold water and salt. Use your hands to break up the parsley and allow the swooshing of the water to clean the leaves. Here's the bad news–do this three times
- Chop the parsley finely and place in a large bowl
- Soak the bulgur wheat in warm water for five to ten minutes then use your hands to scoop it out and squeeze excess liquid out
- Add the remaining vegetables along with the bulgur wheat into the bowl
- Add the extra virgin olive oil, lemon, salt, and pepper.
Notes
You'll need more salt than you'd think because of the density and blandness of the bulgur wheat. Please taste as you go and do not add a bunch of salt at the beginning. You can always add more, you can't take it away!