Tabbouleh is a refreshing salad of bulgur wheat, fresh herbs, and vegetables that hails from the Eastern Mediterranean. Light, lemony, and herb-forward, it’s ideal as a side dish, part of a mezze spread, or a make-ahead lunch.
INGREDIENTS:
3/4 cup bulgur
1 cup hot water
3 tablespoons olive oil
2 tablespoons fresh lemon juice
2 cloves garlic
1/2 teaspoon salt
1/2 cup fresh parsley, finely chopped
1/2 cup fresh mint leaves, finely chopped
1/4 cup green onions, finely chopped
1 large tomato, chopped
METHOD:
Place the bulgur in a medium bowl and pour the hot water over it. Cover and let stand for about 1 hour, or until softened and most of the water is absorbed. Drain off any excess liquid if needed.
Stir in the olive oil, lemon juice, minced garlic, and salt until well combined.
Gently fold in the parsley, mint, green onions, and tomato.
Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature.
YIELD: 6 servings
SOURCE: Recipe submitted by Judy and Glen Nagamine
