Tabbouleh
PDF
- Yield
- 4 servings
- Prep
- 0:30:00
- Cuisine
- Middle Eastern
- Filed Under
- Salads
- Prepare bulgur as directed; drain and cool.
- Salt cucumber and tomato with 1⁄2 teaspoon salt; let sit for 10 minutes.
| 1 cup |
Cucumber |
| 1 cup |
Tomato |
| 1⁄2 tsp |
Sea Salt |
- Process parsley and mint in batches until finely chopped, then transfer to a large bowl.
| 3 cup |
Parsley |
| 1⁄3 cup |
Mint |
- Add bulgur and scallion to parsley and mint.
- Strain cucumber and tomato; add to bowl.
- Whisk olive oil, lemon juice, garlic, and 1⁄2 teaspoon salt; combine with salad.
| 1⁄3 cup |
Olive Oil |
| 3–4 tbsp |
Lemon Juice |
| 1 tsp |
Ground Cumin |
| 1 each |
Garlic |
| 1⁄2 tsp |
Sea Salt |
- Let sit to blend flavors for 15 minutes before serving. Store refrigerated for up to 4 days.