This fresh, herby, bulgar wheat salad originates from the Middle East and is the perfect spring and summer side! Eat Tabbouleh as a salad or even with some hummus and pita bread like a dip. With lemon juice, parsley, mint, and cucumber, Tabbouleh is the most refreshing dish you will ever eat. It will certainly make the day that much sunnier!
Ingredients
• 3/4 cup bulgur wheat • 1 1/2 cups boiling water • 1 cup English cucumber, finely diced • 1 1/4 cups Roma tomatoes, seeded and finely diced • 1/2 cup green onions, thinly sliced • 1 cup curly parsley, finely chopped • 1/4 cup fresh mint, finely chopped, optional • 1/3 cup olive oil • 3 tablespoons lemon juice • 1 teaspoon salt • 1/4 teaspoon pepperDirections
Step 1
In a saucepan, bring water to a boil.
Step 2
In a large bowl, combine the bulgar wheat with boiling water.
Step 3
Cover and allow the wheat to soften for 45 minutes. Drain off extra liquid.
Step 4
In the same bowl as the bulgar wheat, add the cucumber, tomatoes, green onions, parsley, and mint.
Step 5
In a small mixing bowl, combine olive oil, lemon juice, salt, and pepper.
Step 6
Add the dressing to the bowl with the bulgar wheat. Toss to combine.
Step 7
Cover the salad and allow it to rest in the refrigerator for at least 30 minutes or up to 2 days.
Step 8
Serve cold.
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