Easy Tabbouleh Salad
  • 1 cup bulgur wheat
  • 1 large garlic clove finely minced
  • 1 large bunch of parsley, finely chopped
  • 2 - 3 large tomatoes, finely chopped
  • ½ hothouse cucumber, seeded & finely chopped
  • 2 - 3 tablespoons mint, very finely chopped
  • ½ small red onion, diced
  • ¼ cup lemon juice
  • 3 tablespoons extra virgin olive oil
  • Salt, to taste
  1. Begin by boiling at least 5 cups of water followed by rinsing the bulgur wheat. Place wheat in a heat proof bowl and pour in the boiled water. Let sit for 15 - 20 minutes or until just soft.
  2. For the other ingredients, it’s easiest to use a food processor but chopping by hand is also fine. Begin by placing garlic clove in food processor and pulse until coarsely chopped. Next, pulse onion and scrape mixture into a large bowl. Pulse the parsley, tomato, cucumber and mint separately until just finely chopped, scraping each into the bowl.
  3. Drain the bulgur wheat in a fine meshed sieve and pour into large bowl with other ingredients. Pour in lemon juice and olive oil and mix until well combined. Refrigerate for at least 30 minutes, stirring every 10 minutes or so. Before serving, let sit out for 15 minutes and salt to taste.
Recipe by jessica burns at http://jessicaburns.com/2017/05/tabbouleh/