Tabbouleh Salad
Tabbouleh is a traditional Middle Eastern salad is packed with flavor and nutrients, making it a perfect dish for a light lunch.
Ingredients
- ½ cup fine bulgur wheat
- ½ cup boiling water
- 1 bunch fresh parsley (about 1½ cups, finely chopped)
- ⅓ bunch fresh mint leaves (about ½ cup, finely chopped)
- 2 medium tomatoes diced
- 1 small cucumber diced
- 1 small onion finelly chopped
- ¼ cup olive oil
- 1 juice of one lemon
- salt to taste
Instructions
- Start by soaking the bulgur wheat. Place it in a bowl and pour boiling water over it. Cover and let it sit for 15-20 minutes until the bulgur softens and absorbs the water. Fluff it with a fork to separate the grains. This will form the base of your tabbouleh.
- While the bulgur is soaking, finely chop the parsley and mint. The key to a great tabbouleh is finely chopping the herbs to release their full flavors. Dice the tomatoes, cucumber (if using), and onion. These fresh veggies bring color and crunch to the salad.
- In a large bowl, mix the soaked bulgur with the parsley, mint, tomatoes, cucumber, and onions. Toss everything together until the ingredients are evenly distributed.
- Drizzle the olive oil and fresh lemon juice over the mixture. Season with salt and pepper to taste. Toss the salad well to ensure the dressing is evenly coated over all the ingredients.
- While you can enjoy the tabbouleh immediately, letting it chill in the fridge for about 30 minutes will allow the flavors to meld together even more. Serve it chilled or at room temperature.