Tabbouleh

Name: Tabbouleh
Ingredients: 1 cup bulghur wheat; 1 1/2 cups boiling water; 1/4 cup freshly squeezed lemon juice (2 lemons); 1/4 cup good olive oil; 3 1/2 teaspoons kosher salt; 1 cup minced scallions, white and green parts (1 bunch); 1 cup chopped fresh mint leaves (1 bunch); 1 cup chopped flat-leaf parsley (1 bunch); 1 hothouse cucumber, unpeeled, seeded, and medium-diced; 2 cups cherry tomatoes, cut in half; 1 teaspoon freshly ground black pepper

11 ingredients

5 steps

Ingredients

1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper

Directions

1

Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt.
2

Stir, then allow to stand at room temperature for about 1 hour.
3

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well.
4

Season, to taste, and serve or cover and refrigerate.
5

The flavor will improve if the tabbouleh sits for a few hours.