Lebanese Tabbouleh
This fantastic salad is light, healthy and refreshing. Serve alongside grilled chicken or steak or with grilled pita for a snack.
PREP TIME
25 minutes
COOK TIME
5 minutes
Ingredients
1/2 cup fine bulgur
3 tablespoons olive oil
1 cup boiling-hot water
2 cups finely chopped fresh flat-leaf parsley (from 3 bunches)
1/2 cup finely chopped fresh mint
2 medium tomatoes, cut into 1/4-inch pieces
1/4 cup red onion, finely chopped
1/2 seedless cucumber, peeled, cored, and cut into 1/4-inch pieces
3 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons olive oil
1 cup boiling-hot water
2 cups finely chopped fresh flat-leaf parsley (from 3 bunches)
1/2 cup finely chopped fresh mint
2 medium tomatoes, cut into 1/4-inch pieces
1/4 cup red onion, finely chopped
1/2 seedless cucumber, peeled, cored, and cut into 1/4-inch pieces
3 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon black pepper
Directions
Stir together bulgur and 1 tablespoon oil in a heatproof bowl. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes. Drain in a sieve, pressing on bulgur to remove any excess liquid.
Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tablespoons oil, until combined well. Chill before serving.
Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tablespoons oil, until combined well. Chill before serving.
Looking for inspiration? Try these recipes:
Roasted Potatoes with Harissa and Creme Fraiche
Beet, Goat Cheese and Caramelized Onion Flatbread
Mediterranean Grilled Chicken Wraps
