Cooked - Tabbouleh

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Tabbouleh

4.0

¾ c. medium-grind bulgur

¾ c. boiling water

4 c. flat-leaf parsley, finely chopped (about 2 bunches)

½ c. finely chopped mint

4 green onions, finely chopped

1 vine-ripened tomato, seeded and finely chopped

½ English cucumber, seeded and finely chopped

¼ c. fresh lemon juice

2 tbsp. olive oil

1 garlic clove, grated

½ tsp. ground cumin

¾ tsp. kosher salt

¼ tsp. black pepper

To a medium heatproof bowl, add the bulgur and cover it with the boiling water. Cover and let stand for 1 hour. Fluff it with a fork.
In a large bowl, combine the parsley, mint, green onion, tomato, cucumber, and bulgur.
In a mason jar, combine the lemon juice, oil, garlic, cumin, salt, and pepper. Place the lid on the jar, and shake to combine. Pour the dressing over the bulgur mixture, and toss gently to combine.
Serve immediately, or cover and refrigerate for up to 3 days.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMiddle Eastern

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 10 weeks ago

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