Tabbouleh

Name: Tabbouleh
Ingredients: 1 12 cups boiling water; 1 cup Bulgar wheat; 14 cup fresh lemon juice (2 lemons); 14 cup olive oil; 1 12 teaspoons kosher salt; 2 teaspoons kosher salt; 1 teaspoon fresh ground black pepper; 1 cup minced scallion, white and green parts (1 bunch); 1 cup chopped fresh mint leaves (2 bunches); 1 cup chopped fresh flat-leaf parsley (1 bunch); 1 hothouse cucumber, unpeeled, halved lengthwise, and medium-diced; 2 cups halved grape tomatoes

12 ingredients

7 steps

Ingredients

1 12 cups boiling water
1 cup Bulgar wheat
14 cup fresh lemon juice (2 lemons)
14 cup olive oil
1 12 teaspoons kosher salt
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 cup minced scallion, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (2 bunches)
1 cup chopped fresh flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, halved lengthwise, and medium-diced
2 cups halved grape tomatoes

Directions

1

In a heat-proof bowl, pour the boiling water over the bulgur wheat.
2

Add the lemon juice, olive oil, and salt.
3

Stir.
4

Cover the bowl with plastic wrap and allow to stand at room temperature for about 1 hour.
5

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper.
6

Season, to taste, and serve immediately or cover and refrigerate.
7

The flavors will develop as it sits.