Lunch · 20 min · middle-eastern

Bright Tabbouleh

✓ USDA-verified nutrition data

Ingredients

• 3 cups Parsley
• 1/3 cup Bulgur
• 2 Tomatoes
• 1/2 cup Mint
• 2 Lemon
• 1/4 cup Olive oil
• 3 Green onions

Steps

1. Soak the bulgur in hot water 15 minutes, then squeeze it completely dry in a towel — wet bulgur waters down the whole salad.
2. Chop the parsley by hand, fine but not minced; a food processor bruises it bitter.
3. Dice the tomatoes and salt them in a colander 10 minutes; tabbouleh should never pool liquid.
4. Toss the parsley, mint, squeezed bulgur, tomatoes, and sliced green onions.
5. Dress with lemon juice and olive oil at a 1:2 ratio, and salt until the lemon sings.
6. Rest 15 minutes so the bulgur drinks the dressing.
7. Taste again — tabbouleh is always under-salted on the first pass.

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