tabbouleh
Good make-ahead dish. It is also good for a single person or a couple because it keeps well in the refrigerator. I like it in the Summer when my parsley and mint are abundant.
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prep time
1 Hr 15 Min
cook time
method
No-Cook or Other
yield
6 - 8
Ingredients
- 1 cup bulgur wheat, uncooked
- 1 medium onion
- 5 - tomatoes
- 1 medium english cucumber
- 1/2 cup finely chopped mint
- 1/4 cup finely chopped parsley
- 1/4 cup lemon juice
- 1/2 cup olive oil
- - pepper
- - mint leaves for garnish
How To Make tabbouleh
-
Step 1Cover the bulgar with water and let stand for at least one hour until it has softened.
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Step 2Chop onions, tomatoes and cucumber. Set aside.
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Step 3Taste the bulgar and, if the grains are soft yet chewy, drain and place in a clean towel. Squeeze the bulgar dry and place in a bowl.
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Step 4Add the onions, tomatoes, parsley and mint. Stir in the lemon juice, oil and pepper to taste.
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Step 5Garnish with mint leaves before serving. Tabbouleh will keep for at least a week in the refrigerator.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Salads
Tag:
#Quick & Easy
Tag:
#Healthy
Tag:
#Heirloom
Diet:
Vegetarian
Diet:
Dairy Free
Ingredient:
Rice/Grains
Method:
No-Cook or Other
Culture:
Middle Eastern
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