This fresh, herby, bulgar wheat salad originates from the Middle East and is the perfect spring and summer side! Eat Tabbouleh as a salad or even with some hummus and pita bread like a dip. With lemon juice, parsley, mint, and cucumber, Tabbouleh is the most refreshing dish you will ever eat. It will certainly make the day that much sunnier!
Ingredients
- 1 1/2 cups water
- 3/4 cup bulgur wheat
- 1 cup English cucumber, finely diced
- 1 1/4 cups Roma tomatoes, seeded and finely diced
- 1/2 cup green onions, thinly sliced
- 1 cup curly parsley, finely chopped
- 1/4 cup fresh mint, finely chopped, optional
- 1/3 cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon salt
- 1/4 teaspoon pepper
Directions
Step 1 –In a saucepan, bring the water to a boil.
Step 2 –In a large bowl, combine the bulgar wheat with the boiling water.
Step 3 –Cover and allow the wheat to sfor 45 minutes. Drain off the extra liquid.
Step 4 –In the same bowl as the bulgar wheat, add the cucumber, the tomatoes, the green onions, the parsley, and the mint.
Step 5 –In a small mixing bowl, combine the olive oil, the lemon juice, the salt, and the pepper.
Step 6 –Add the dressing to the bowl with the bulgar wheat mixture. Toss to combine.
Step 7 –Cover the salad and allow it to rest in the refrigerator for at least 30 minutes and up to 2 days.
Step 8 –Serve cold.
