Snack · 20 min · middle-eastern

Tabbouleh Cups

✓ USDA-verified nutrition data

Ingredients

• 1/2 cup Bulgur
• 2 cups Parsley
• 1 Tomato
• 1/2 Lemon
• 2 tbsp Olive oil

Steps

1. Pour boiling water over the bulgur in a heatproof bowl to cover by an inch. Cover and rest 15 minutes, until tender.
2. Drain the bulgur in a fine-mesh sieve and press out every drop of water with the back of a spoon. Soggy bulgur ruins tabbouleh.
3. Chop the parsley finely. This is a parsley salad that happens to contain bulgur, so be generous, two full cups.
4. Seed the tomato and dice it small.
5. Toss the drained bulgur, parsley, and tomato with the lemon juice, olive oil, and 1 teaspoon of salt.
6. Rest 10 minutes so the bulgur absorbs the dressing, then taste and adjust lemon and salt. It should taste bright and fresh.
7. Spoon into small cups and serve chilled or at room temperature.

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