Tabbouleh Salad

1. 1

   1. Pour the boiling water over the bulghur wheat in a shallow bowl. Use a fork to quickly stir the water into the wheat, then set aside for 10 minutes.

2. 2

   2. Fluff the wheat with a fork, then place a plate (or a sheet of plastic wrap) over the top of the bowl and place it in the fridge.

3. 3

   Let it rest until it reaches room temperature, at least 15 minutes.

4. 4

   3. Wash the leaves of the parsley and mint then dry completely with a paper towel.

5. 5

   4. Trim off the stems of the herbs and discard.

6. 6

   5. Mince the parsley and mint leaves and place in a large bowl.

7. 7

   6. Remove the cooled bulghur from the fridge and combine with the herbs, fluffing and tossing with a fork. Fold in the tomatoes, cucumber, and green onions.

8. 8

   7. Drizzle in the olive oil and lemon juice and toss well. Sprinkle in the salt, stir and taste. Add more salt if needed. Serve cool or at room temperature.

* Per serving · 4 servings · Values may vary.