Suffsoof (Tabouleh)

1. 1

   Soak the bulgur in hot water for at least 30 minutes.

2. 2

   (Bulk will more than double.)

3. 3

   While this is soaking, chop the parsley, scallions, tomatoes and mint and place together in a large bowl. Squeeze as much water as possible from the bulgur between your two hands and toss in the bowl with the vegetables.

4. 4

   Mix well to combine all ingredients.

5. 5

   At the last minute, add the pulped cucumber, the lemon juice, oil and seasonings.

6. 6

   Mix well and taste.

7. 7

   More lemon may be needed as the salad should have a distinctly lemony taste.

8. 8

   Serve on lettuce leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.