Tabouli
- Prep Time: 20 mins
- Total Time: 20 minutes
- Yield: 4-6 1x
Ingredients
Scale
- 1 cup medium-grind bulghur (might be labeled as #2 grade)
- 1 cup boiling water
- 1 cup diced tomato
- 1 cup seeded, diced cucumber (peel if you like)
- 1/2 cup diced onion (soak in ice water to crisp it and mellow it) or green onions (don’t need to soak those)
- 1 cup minced parsley
- 1/4 cup chopped mint (or cilantro or dill if mint isn’t available)
- For The Dressing:
- 1/4 cup fresh lemon juice
- 1/3 cup extra virgin olive oil (it really does make a difference in this case)
- 1 clove garlic, minced
- 1 teaspoon each salt and pepper
Instructions
- Mix the bulghur and water in a heat-safe bowl and cover. Let it sit about 15 minutes, or as long as it takes you to cut up everything.
- Cut up everything.
- Mix the dressing ingredients together.
- Mix the vegetables and herbs with the bulghur.
- Pour the dressing over it all and mix well.
- Let it sit about an hour for flavors to blend.
- Eat it.
- Or refrigerate it up to 5 days.
Find it online: https://hilahcooking.com/how-to-make-tabouli/