Tabbouleh/Tabouli Recipe #277476
A nice simple Tabouleh salad
by Chef Luma
10 min | 10 min prep
SERVES 4 -6
- 2-3 bunches fresh curly-leaf parsley, stems removed and chopped
- 2 sprigs fresh mint, picked and chopped
- 1 small sweet onion, finely chopped
- 4-6 roma tomatoes, diced
- 1 cup Bulgar wheat
- 1 lemon, juice of, fresh
- 1/2 cup extra virgin olive oil (use the good stuff)
- 1 tablespoon salt (sea or kosher, or to taste)
- 1 teaspoon cracked black pepper (to taste)
- Soak Bulgur wheat in 3 cups boiling water for 1 hour then dry with cheese cloth or towel.
- combine the parsley, onion, tomatoes and mint in a large bowl and mix to combine.
- In a small bowl combine the lemon juice, olive oil, salt and pepper and add to the salad.
- Mix well then cover and place in the refridgerator for several hours (the longer the better) overnight is best. Stir well before serving.
- Enjoy!
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5 stars