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Tabbouleh Salad
My favorite tabbouleh recipe with bulgur, fresh herbs, onion, tomato, and a simple dressing is always a hit for brunch or potlucks. It's a classic recipe with a simple seasoning of lemon juice, olive oil, and salt.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
YIELD 4 servings
Ingredients
- ½ cup uncooked bulgur
- 1 cup boiling water
- 2 cups chopped fresh flat-leaf parsley (stem and leaves)
- ½ cup chopped fresh mint (leaves only)
- ¾ cup chopped scallions or green onion (both white and green parts are fine)
- 1 large tomato , chopped into small cubes
- ¼ cup olive oil
- juice from one lemon
- Salt
Instructions
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In a medium bowl, pour 1 cup of boiling water over the bulgur. Let it soak for 30 minutes until softened, then strain through a fine-mesh strainer.
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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.
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Serve immediately or refrigerate for several hours.