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Tabbouleh
Description
Easy to make Lebanese salad of bulgur wheat, parsley, cucumber, tomato and mint.
Ingredients
At a glance
Main Course
Salads
Side Dish
Ethnic/Regional
Lenten Recipes
- 2 cups bulgar wheat (presoaked for 2 hours)
- 3 cups parsley, finely minced
- 1/4 cup mint, finely chopped
- 4 green onions, finely sliced
- 1 medium cucumber, peeled, seeded, and chopped fine
- 2 medium tomatoes, finely diced
- 4 Tablespoons lemon juice
- 4 Tablespoons olive oil
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cumin
- 1/2 teaspoon salt
Methods/steps
- Presoak bulgar for two hours in two cups of water. Drain excess water.
- Add parsley, mint, onions, cucumber, tomatoes to the bulgar wheat.
- Mix olive oil and lemon juice with pepper, cumin and salt. (I like to pour ingredients into a small jar and shake the heck out of it to mix the dressing)
- Toss with bulgar mixture.
Additional Tips
Some people like their Tabbouleh a little "wetter" than others. If this is not enough dressing just add some lemon juice and olive oil in equal parts.
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