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
- Prepare bulgur as directed; drain and cool.
- Salt cucumber and tomato with 1⁄2 teaspoon salt; let sit for 10 minutes.
- Process parsley and mint in batches until finely chopped, then transfer to a large bowl.
- 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.
- Let sit to blend flavors for 15 minutes before serving. Store refrigerated for up to 4 days.