This easy refreshing tabbouleh is the perfect side salad or snack to have kicking around during the warmer months. It's packed with curly parsley, tomatoes, cucumbers, bulgur, and tangy lemon juice.
2bunches of fresh curly parsley, chopped very fine (this should yield about 3 cups)To get the perfect finely chopped consistency, pulse the parsley in a food processor.
1/4cupfine bulgur, soaked
1/4cupfinely chopped fresh mint leavesAdd to the food processor when pulsing the parsley.
1cupdiced tomatoes
1cupdiced cucumbers
1/4cupscallions
1clove of garlic, minced
1/4cupextra virgin olive oil
Juice of two large lemons
A few generous sprinkles of kosher salt, to taste
Instructions
Place 1/4 cup of dry bulgur in a bowl and cover the grains with warm water by about a 1/2 inch. Let them soak for 20 minutes; the bulgur will become tender. Drain the grains through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water.
Transfer the bulgur to a large bowl. Add the finely chopped parsley and mint, as well as the garlic, lemon juice, tomatoes, cucumbers, scallions, and salt. Toss thoroughly to evenly distribute all of the ingredients.
Leave the tabbouleh out on the counter at room temperature or in the fridge for 2 hours. In this time, the bulgur will soak up the lemon juice and flavors and it will continue to plump up. After 2 hours, add the olive oil and toss to coat. Taste, and season with salt as needed.
Notes
Tabbouleh is at it's tastiest the following day after all of the flavors have settled. The salad keeps in the fridge for 2-3 days.Recipe makes about 4 cups.