My Mother'S Lebanese Tabbouleh

1. 1

   Put the bulghur in a bowl, cover it with an inch with water (it will double in size), and let it sit at least 20 minutes.

2. 2

   Wash and dry the parsley and mint. Remove the stems, finely chop the herbs together, and put them in a large mixing bowl.

3. 3

   Peel and deseed the cucumber half. Slice it lengthwise into thirds, then chop. Chop onion and tomato and it them to the cucumber, parsley, and mint.

4. 4

   Squeeze any remaining water out of bulghur and it to the vegetables.

5. 5

   Add lemon juice, olive oil, salt, and pepper. Mix well, taste, and adjust seasoning and olive oil as needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.