Ingredients

• 0.5 cup fresh mint, finely chopped
• 3 tomatoes, diced
• 0.5 cup red onion, finely diced
• 0.25 cup fresh lemon juice
• 0.33 cup extra virgin olive oil
• 1 cup bulgur wheat
• 1.5 cup water, boiling
• 1 cup fresh parsley, finely chopped
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup fresh cilantro, finely chopped
• 2 tablespoon cucumber, diced

Steps

1. Place bulgur wheat in a large bowl and pour 1.5 cups of boiling water over it.
2. Cover the bowl with a lid or plastic wrap and let it soak for 15 minutes until the bulgur is tender and has absorbed the water.
3. While the bulgur soaks, finely chop the fresh parsley and mint and set aside.
4. Dice the tomatoes and red onion into small, uniform pieces.
5. Once the bulgur has cooled slightly, fluff it with a fork to separate the grains.
6. Add the chopped parsley, mint, diced tomatoes, and red onion to the bulgur bowl.
7. In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, salt, and black pepper.
8. Pour the lemon-olive oil dressing over the salad and toss gently but thoroughly to combine all ingredients.
9. Stir in the optional cilantro and diced cucumber if using.
10. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
11. Let the tabbouleh rest for 10 minutes to allow flavors to meld, then serve at room temperature or chilled.

Nutrition