Tabbouleh

¼ cup fine bulgur wheat

¼ cup freshly squeezed lemon juice (from 2 medium lemons), plus more as needed

3 cups loosely packed minced fresh flat-leaf parsley leaves (from 2 large bunches)

2 tablespoons minced fresh mint leaves (from 2 sprigs)

12 ounces tomatoes (3 medium), small dice (about 2 cups)

2 medium scallions, finely chopped (about ¼ cup)

½ cup extra-virgin olive oil

1 teaspoon kosher salt, plus more as needed

½ teaspoon freshly ground black pepper

Stir ¼ cup fine bulgur wheat and ¼ cup lemon juice together in a small bowl. Let sit to rehydrate for about 15 minutes.
Stir 3 cups minced flat leaf parsley leaves, 2 tablespoons minced fresh mint leaves, 12 ounces small dice tomatoes, and 2 finely chopped medium scallions together in a medium bowl.
Stir in ½ cup extra-virgin olive oil, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Stir in the bulgur. Taste and season with more kosher salt and/or lemon juice as needed. Refrigerate for at least 30 minutes or up to overnight before serving. Serve cold.

Course🍚Side Dish

Diets🌱Vegan...

Category🥗Salad

CuisineMiddle Eastern

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyVery Easy ⏰ 15m