LebanonMiddle East

Tabbouleh

Name: Tabbouleh
Total time: 30 min
Yield: 4 servings
Ingredients: ¼ cup Bulgur wheat; 2 Flat-leaf parsley, bunches, finely chopped; ½ cup Mint (fresh), leaves, finely chopped; 300 g Roma tomatoes, finely diced; 3 stalks Green onions (scallions), thinly sliced; 2 Lemon, juiced; ¼ cup Extra virgin olive oil; ½ tsp Table salt

30 minServes 4$30.82

Finely chopped flat-leaf parsley and mint are tossed with fine bulgur, tomato, green onion, lemon juice, and olive oil.

Ingredients

¼ cupBulgur wheatBuy 1 bag
2Flat-leaf parsleybunches, finely choppedBuy 2 bunches
½ cupMint (fresh)leaves, finely choppedBuy 1 package
300 gRoma tomatoesfinely dicedBuy 0.67 lb
3 stalksGreen onions (scallions)thinly slicedBuy 1 bunch
2Lemonjuiced
¼ cupExtra virgin olive oilBuy 1 bottle
½ tspTable saltBuy 1 canister

Method

Soak the bulgur in the lemon juice and a few tablespoons of water until tender, about 20 minutes.
Combine the parsley, mint, tomato, and green onions in a bowl.
Add the bulgur, olive oil, and salt, toss well, and adjust the lemon and salt to taste.