1/2 cup bulgur wheat
1 cup cherry tomatoes
1/2 cup chopped green onion
1–2 bunches of fresh parsley
1 bunch fresh mint
1/2 cup olive oil
salt and pepper to taste
Rinse bulgur wheat in a strainer, then add to a glass bowl. Boil water in a tea kettle or microwave safe pitcher and slowly pour over bulgur, making sure to cover it by at least a 1/2 inch. Cover the bowl with a towel or plate and let sit for 30 minutes.
While the bulgur is absorbing the water, prep your vegetables and herbs. Rinse and pat dry the mint and parsley, tear the leaves from the stems, then finely chop.
Cut the cucumber in half, then quarters, then chop into quarter inch pieces. Rinse the cherry tomatoes, then cut them into quarters. Add all the herbs and vegetables to a large bowl.
Once 30 minutes has passed, strain the bulgur and squeeze out any excess water. Combine the bulgur, vegetables, herbs, chopped green onion, olive oil, salt and pepper.
Zest the lemon over the tabouli salad, then slice in half and juice the lemon over the salad bowl.
Toss all ingredients together to mix in the oil and lemon. Let chill for one hour, then serve.
- Cuisine: Middle Eastern
Keywords: Tabouli, Salad