Tabbouleh | FoodieAtlas

Ingredients

1/2 cup (90g) bulgur (fine or medium)
1 cup (240ml) boiling water
1/4 cup (60ml) olive oil
1/4 cup (60ml) fresh lemon juice (about 1-2 lemons)
1 teaspoon salt (or to taste)
1/2 teaspoon ground black pepper
1 large bunch (about 2 cups) fresh parsley, finely chopped
1/2 cup (75g) fresh mint leaves, finely chopped
4 medium tomatoes, diced
1 large cucumber, diced
4 green onions, thinly sliced
2 cloves garlic, minced (optional)

Instructions

Prepare the Bulgur

In a bowl, combine the bulgur with boiling water. Cover and let it sit for about 15-20 minutes, or until the bulgur is tender and the water is absorbed.

Fluff the bulgur with a fork and let it cool.

Make the Dressing

In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and black pepper.

Combine the Ingredients

In a large bowl, combine the cooked and cooled bulgur, chopped parsley, chopped mint, diced tomatoes, diced cucumber, green onions, and minced garlic (if using).

Pour the dressing over the salad and toss everything together until well combined.

Chill and Serve

Refrigerate the tabbouleh for at least 30 minutes before serving to allow the flavors to meld.