Tabbouleh

0

Ingredients

  • 0.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup bulgur wheat
  • 1.25 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups water
  • 2 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups fresh parsley
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced tomatoes
  • 0.25 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup green onions with tops
  • 0.25 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup mint leaves
  • 0.25 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup fresh lemon juice
  • 0.25 teaspoon garlic
  • 2 tablespoons extra virgin olive oil
  • 1 to taste pepper
  • 1 to taste salt

Use imperial measurements

Method

How to make Tabbouleh

  • Soak the bulgur in cold water for 1 1/2 hours then drain and squeeze well. Allow bulgur to air dry.
  • To prepare dressing, in a small non-reactive bowl, whisk together lemon juice, garlic, oil, salt and pepper. Taste and adjust seasonings.
  • In a large salad bowl, toss together parsley, tomatoes, green onions and mint. Add bulgur. Pour dressing over salad, toss to combine. Taste and adjust seasonings. Serve with pita wedges or scoop up with lettuce leaves.
  • If making ahead, wait until serving to add tomatoes. As an alternative, you can also add chopped cucumber.

(Courtesy of Food.com)