121 - Tabbouleh

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IMG_0016.jpg

121 - Tabbouleh

50.00
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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
4 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
3 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper
Directions
Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate.
The flavor will improve if the tabbouleh sits for a few hours.