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Tabbouleh

Tabbouleh
 

Tabbouleh
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Author: Adapted from Gourmet Magazine
Adjust the amount of parsley and mint based on personal taste! Both are strong flavors for young palates.
Ingredients
  • 2/3 cup Bulgur
  • 2 cups water
  • 1 teaspoon kosher salt
  • ½ teaspoon ground all-spice
  • 1 bunch fresh mint leaves, finely chopped
  • 1 bunch flat leaf parsley, finely chopped
  • 1 bunch scallions, thinly sliced (whites and greens)
  • ¼ cup lemon juice, freshly squeezed
  • ¼ cup extra virgin olive oil
  • 1 each cucumber, peeled, seeded and small dice
Instructions
  1. Place bulgur in a heatproof bowl. Bring water to a boil and pour over bulgur. Let bulgur stand 1 hour.
  2. While bulgur is soaking, in a large bowl stir together scallions, salt and all-spice. Let stand about 30 minutes.
  3. Drain bulgur in a sieve, pressing hard to extract as much water as possible.
  4. Add bulgur to onion mixture stir to combine.
  5. Add lemon juice, olive oil and cucumber. Mixing well.