Tabouli (Tabbouleh)
Servings: 4 people
- ¼ cup (50 grams) bulgur
- 3 packed cups (90 grams) flat-leaf parsley finely chopped
- ¼ cup (6 grams) mint leaves finely chopped
- 5 (5 scallions) spring onions finely chopped
- ½ pound (230 grams) tomatoes cut into small dice
- 2 tablespoons (2 tablespoons) extra virgin olive oil
- 2 tablespoons (2 tablespoons) lemon juice
- 1 teaspoon (1 teaspoon) salt or more to taste
- ⅛ teaspoon (⅛ teaspoon) black pepper
- COOK THE BULGUR: Boil ¼ cup bulgur in water per package instructions, drain, and let cool down for 10 minutes then add it to a mixing bowl.Alternatively, soak the bulgur in a bowl with hot water for 20 minutes. Then, squeeze the water out of the bulgur with your hands and add it to a mixing bowl.
- ADD THE VEGETABLES: To the same bowl, add ½ pound tomatoes (cut into small dice), 3 packed cups flat-leaf parsley, ¼ cup mint leaves, and 5 spring onions (all finely chopped).Season with 2 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 1 teaspoon salt, and ⅛ teaspoon black pepper.
- MIX AND SERVE: Mix well with a spoon, taste, and adjust for salt and lemon juice before serving cold or at room temperature.It's delicious with hummus, falafel, and warm pita bread.
