Tabbouleh

Name: Tabbouleh
Ingredients: 60 ml Bulghur (parched crushed wheat) If available, use the fine type (# 1 fine grind); 2 Green onions; 1 tsp Salt; 1 dash Pepper; 1 pinch Dried thyme; 600 ml * Parsley (finely chopped); 1 tbsp * Mint (finely chopped); 10 * Cherry tomatoes; 60 ml Lemon juice; 2 tbsp Olive oil

10 ingredients

15 steps

Ingredients

60 ml Bulghur (parched crushed wheat) If available, use the fine type (# 1 fine grind)
2 Green onions
1 tsp Salt
1 dash Pepper
1 pinch Dried thyme
600 ml * Parsley (finely chopped)
1 tbsp * Mint (finely chopped)
10 * Cherry tomatoes
60 ml Lemon juice
2 tbsp Olive oil

Directions

1

Put the bulghur into a fine mesh colander, then rinse under running water.
2

Press the water out to drain excess moisture.
3

Transfer to a bowl, then cover with plastic wrap and chill in the refrigerator for over an hour (the photo here shows how bulghur looks just after draining).
4

Mince the green onions and quarter the cherry tomatoes.
5

Combine the bulghur with the green onions and mix in the salt, pepper, and thyme.
6

In a separate bowl, combine the * ingredients, and place over the bulghur.
7

Chill in the refrigerator until it's ready to serve; (since it may become watery after time passes, do not mix with the bulghur right away).
8

You can prepare up to Step 3 a half day in advance.
9

Before serving, add the lemon juice, mix well, then season with salt and more lemon juice to taste.
10

Add the olive oil, then serve!
11

I buy the packaged type that's sold in a Lebanese supermarket.
12

At this store, they have types #1-#3.
13

#1 is the finest ground.
14

At Whole Food's Market, you can buy type #2 in unpackaged, loose form.
15

This is bulghur.