Best Ever Tabbouleh

1. 1

   Soak (do not cook) the bulghur while you prepare the other ingredients. When al dente squeeze out the excess water in a tea towel.

2. 2

   Wash the parsley to eliminate any dirt, and then spin dry in a salad spinner.

3. 3

   Pull off the parsley ends separately without including any stems. Chop finely with sharp knife, NOT IN A FOOD PROCESSOR.

4. 4

   Wash and chop the mint and the cilantro.

5. 5

   Deseed the English cucumbers and dice. Don't peel them.

6. 6

   Whisk the olive oil, lemon juice, salt and pepper in a separate bowl and then add the bulghur.

7. 7

   Combine all of the ingredients.

8. 8

   Cut the cherub tomatoes only as needed for each serving, when serving. This keeps the salad fresh and fragrant for days. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.