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Tabbouleh

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Ingredients

  • 1 cup bulgur
  • 1 cup diced cucumber
  • 1 cup diced tomato
  • 1 teaspoon fine sea salt, divided
  • 3 cups parsley (about 3 bunches)
  • 1⁄3 cup mint
  • 1⁄3 cup thinly sliced scallion
  • 1⁄3 cup extra-virgin olive oil
  • 3-4 tablespoons lemon juice, to taste
  • 1 teaspoon ground cumin
  • 1 clove garlic, minced

Instructions

  1. Prepare bulgur as directed; drain and cool.
  2. Salt cucumber and tomato with 1⁄2 teaspoon salt; let sit for 10 minutes.
  3. Process parsley and mint in batches until finely chopped, then transfer to a large bowl.
  4. Add bulgur and scallion to parsley and mint.
  5. Strain cucumber and tomato; add to bowl.
  6. Whisk olive oil, lemon juice, garlic, and 1⁄2 teaspoon salt; combine with salad.
  7. Let sit to blend flavors for 15 minutes before serving. Store refrigerated for up to 4 days.