Tabbouleh

1. 1

   Bring a medium pot of water to a gentle boil on the stove.

2. 2

   Add bulgur wheat to a heat proof bowl and pour boiling water all over it to submerge it.

3. 3

   Set bowl aside and allow bulgur wheat to soften in the hot water for about 30 minutes.

4. 4

   I like to do the rest of the prep while it softens.

5. 5

   When bulgur wheat is tender, drain through a fine mesh strainer, like a chinois.

6. 6

   Transfer to a large salad bowl.

7. 7

   Add tomato, cucumber, scallions, parsley, mint, lemon zest, lemon juice, olive oil and salt.

8. 8

   Toss together thoroughly and serve immediately!

9. 9

   It can also be sealed and refrigerated for up to 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.