Tabbouleh Salad

1. 1

   Cover by 1 inch with cold water: 1/2 cup bulgur wheat.

2. 2

   Soak for 20 minutes to plump the grains, then drain in a sieve.

3. 3

   While the bulgur is soaking, prepare the other ingredients.

4. 4

   Chop: 1 1/2 large bunches of parsley (about 1 1/2 cups, chopped), 1 bunch of mint (about 1/3 cup, chopped), 1 bunch of scallions, white and green parts (about 1 cup, chopped).

5. 5

   Mix the herbs in a large bowl with: 2 ripe medium tomatoes, cored and diced small.

6. 6

   With your hands, squeeze the soaked bulgur to remove as much water as possible and mix it into the chopped herbs and tomatoes, along with: Juice of 1 lemon, Salt, 1/4 cup extra-virgin olive oil.

7. 7

   Mix well.

8. 8

   Taste and add more salt, lemon juice, or oil if needed.

9. 9

   Let rest for about 1 hour before serving to allow the bulgur to absorb the flavors.

10. 10

    If you like, serve garnished with romaine leaves to use as scoops for eating the salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.