This is my favorite tabbouleh recipe, it’s fresh and light and perfect for sharing, and always a hit at brunches and potlucks. It’s a classic recipe with a simple seasoning of lemon juice, olive oil, and salt, which is just how I like it.
- 1/2 cup uncooked bulgur
- 1 cup boiling water
- 2 cups chopped fresh flat-leaf parsley (stem and leaves)
- 1/2 cup chopped fresh mint (leaves only)
- 3/4 cup chopped scallions (both white and green parts are fine)
- 1 large tomato , chopped into small cubes
- 1/4 cup olive oil
- juice from one lemon
In a medium bowl, pour 1 cup of boiling water over the bulgur. Let it sit for 30 minutes until softened, then strain through a fine-mesh strainer.
In a large bowl combine bulgur, parsley, mint, scallions, and tomatoes. Add oil and lemon juice to taste, and mix until well combined. Add salt to taste.
Serve immediately or refrigerate for several hours.