Tabbouleh
Tabbouleh is a traditional middle Eastern salad featuring bulgur wheat and a variety of herbs. Our recipe is based on a rather simple one from Ina Garten, the Barefoot Contessa.
Ingredients
- 1 cup bulgur wheat
- 1 1/2 cups water boiling
- 1/4 cup lemon juice freshly squeezed (2 lemons)
- 1/4 cup olive oil
- 3 1/2 tsp Kosher salt
- 1 cup mint chopped fresh mint leaves (1 bunch)
- 1 cup parsley chopped flat-leaf (1 bunch)
- 1 cucumber hothouse unpeeled, seeded and medium-diced
- 2 cups cherry tomatoes cut in half
- 1 tsp black pepper
Instructions
- Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
- Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.
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