Tabbouleh (Levantine Vegan Parsley and Bulgur Salad)

Name: Tabbouleh (Levantine Vegan Parsley and Bulgur Salad)
Ingredients: 1/2 cup (125 milliliters) lemon juice (from 2-3 large lemons); 1/4 cup (60 milliliters) extra virgin olive oil; 2 cloves (1/2 tablespoon) garlic (mashed into a paste); 1 teaspoon (3 grams) Middle Eastern Spice Blend (or baharat); 1/2 teaspoon kosher salt (or to taste); 1/8 teaspoon black pepper; 1 1/2 cup (315 grams) bulgur ((coarse cracked wheat), rinsed and drained); 3 cups (750 milliliters) boiling water; 1 medium (340 grams) english cucumber (diced (about 2 1/2 cups)); 1/2 small (70 grams) red onion (diced (about 1/2 cup)); 1 bunch (87 grams) Italian flat-leaf parsley (chopped (or 1 cup)); 1 bunch 15 grams) mint leaves (chopped (or 1/4 cup)); 1/2 bunch (15 grams) cilantro (chopped (or 1/4 cup)); 1 cup (227 grams) pomegranate arils (or cherry tomatoes, diced)

"Tabbouleh is a Levantine salad made with fresh herbs, cracked wheat (or bulgur) and crisp veggies tossed in a vibrant vinaigrette...."

INGREDIENTS

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1/2 cup (125 milliliters) lemon juice (from 2-3 large lemons)

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1/4 cup (60 milliliters) extra virgin olive oil

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2 cloves (1/2 tablespoon) garlic (mashed into a paste)

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1 teaspoon (3 grams) Middle Eastern Spice Blend (or baharat)

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1/2 teaspoon kosher salt (or to taste)

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1/8 teaspoon black pepper

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1 1/2 cup (315 grams) bulgur ((coarse cracked wheat), rinsed and drained)

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3 cups (750 milliliters) boiling water

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1 medium (340 grams) english cucumber (diced (about 2 1/2 cups))

•

1/2 small (70 grams) red onion (diced (about 1/2 cup))

•

1 bunch (87 grams) Italian flat-leaf parsley (chopped (or 1 cup))

•

1 bunch 15 grams) mint leaves (chopped (or 1/4 cup))

•

1/2 bunch (15 grams) cilantro (chopped (or 1/4 cup))

•

1 cup (227 grams) pomegranate arils (or cherry tomatoes, diced)

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