Tabbouleh

Name: Tabbouleh
Ingredients: 1 cup bulgur wheat (fine-medium grind); 2 cups hot water; 1 pound ripe tomatoes, seeded and chopped (about 2 cups); 1 bunch green onions, white and green part, finely chopped (about 1 cup); 1 hothouse cucumber, halved, seeded and diced (about 2 cups); 2 large bunches fresh flat-leaf parsley, leaves finely chopped (about 2 cups); 1 bunch fresh mint leaves, finely chopped (about 1/2 cup); 1/2 teaspoon ground cumin; Kosher salt and freshly ground black pepper; 2 lemons, juiced; 1/4 cup extra-virgin olive oil

11 ingredients

9 steps

Ingredients

1 cup bulgur wheat (fine-medium grind)
2 cups hot water
1 pound ripe tomatoes, seeded and chopped (about 2 cups)
1 bunch green onions, white and green part, finely chopped (about 1 cup)
1 hothouse cucumber, halved, seeded and diced (about 2 cups)
2 large bunches fresh flat-leaf parsley, leaves finely chopped (about 2 cups)
1 bunch fresh mint leaves, finely chopped (about 1/2 cup)
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
2 lemons, juiced
1/4 cup extra-virgin olive oil

Directions

1

Put the bulgur in a large bowl and pour in the hot water.
2

Cover with a dish or plastic wrap and let stand for about 30 to 45 minutes to rehydrate.
3

Drain in a strainer, pressing with the back of a wooden spoon to squeeze out as much water as possible.
4

In a mixing bowl, combine the tomatoes, onions, cucumber, parsley, and mint.
5

Toss the salad well to incorporate the ingredients; season with cumin, salt and pepper.
6

Add the bulgur; moisten with the lemon juice and olive oil.
7

Fold everything together to incorporate the ingredients.
8

The flavor will improve if the tabbouleh sits for a few hours.
9

Serve at room temperature.