Parsley is always the star of the show when it comes to tabbouleh, and this simple recipe from Live Eat Learn blogger Sarah Bond gets it just right with a touch of cool mint and zesty lemon.
What you need:
½ cup bulgur
1 cup water
1 cup diced cucumber
1 cup diced tomato
1 teaspoon salt, divided
¼ cup olive oil
3 tablespoons lemon juice
1 clove garlic, minced
3 cups packed parsley, finely chopped
¼ cup packed mint, finely chopped
2 green onions, thinly sliced
What you do:
- In a small pot, bring bulgur and water to a boil, then cover and simmer for 15 to 20 minutes, or until tender. Allow bulgur to cool slightly.
- In a medium bowl, stir together cucumber, tomato, and ½ teaspoon of salt. Place in a colander and allow excess moisture to drain. Let drain for 10 minutes.
- In a small bowl, whisk olive oil, lemon juice, garlic, and remaining ½ teaspoon of salt.
- In a large bowl, toss cooled bulgur, strained cucumber and tomato, herbs, green onion, and dressing. Serve chilled or at room temperature.