Salads
Free Recipe
Lebanese Tabbouleh
A bright herb-forward salad of finely chopped parsley, bulgur wheat, tomato, and lemon dressing.
In the Kitchen
Ingredients
- 3 cups flat-leaf parsley finely chopped
- 1/2 cup fine bulgur soaked
- 3 ripe tomatoes finely diced
- 1/2 cucumber finely diced
- 4 spring onions finely sliced
- Juice of 2 lemons
- 4 tbsp extra virgin olive oil
- 1 tsp dried mint
- Salt and black pepper
Method
1
Soak bulgur in cold water for 15 minutes; drain and squeeze dry.
2
Finely chop parsley -- it should be the dominant ingredient, not a garnish.
3
Combine all ingredients and toss well with lemon juice, olive oil, and salt.
4
Rest 10 minutes before serving so bulgur absorbs the dressing.