Tabbouleh
Author: 
 
This recipe for tabbouleh is everything you want it to be: tangy, juicy, and refreshing.
Ingredients
  • 6 cups shredded parsley
  • 1½ cups shredded mint
  • 2 cups diced tomato
  • 2 scallions, finely chopped
  • 4 Tablespoons fine bulgur wheat (sometimes labeled as size #1)
  • 2 Tablespoons lemon juice, or more to taste
  • 5 Tablespoons extra virgin olive oil
  • ½ teaspoon sea salt, or more to taste
  • ¼ teaspoon ground allspice
Instructions
  1. Rinse the bulgur wheat and soak it in a bowl of lukewarm water for 20 minutes.
  2. While the bulgur is soaking, prepare the parsley by washing it well, drying it, and removing the leaves from as much of the stems as possible.
  3. Shred the parsley into slivers by clumping handfuls between your hand and the cutting board and slice thinly. Do the same with the mint leaves. Add both to a large mixing bowl.
  4. Dice the tomato and finely chop the scallion and add both to the herbs.
  5. After 20 minutes, drain the soaked bulgur well and add to the mixing bowl.
  6. Add the olive oil, lemon juice, salt, and allspice to the salad and mix thoroughly.
  7. After well blended, taste the tabbouleh for seasoning and adjust accordingly.
Notes
-A great way to serve tabbouleh is with leaves of romaine lettuce that you can use as an edible utensil to eat with.

-You can easily find bulgur wheat in any Middle Eastern or Turkish grocery store. Many health food markets also carry it. If you can't find it, substitute whole wheat couscous. For a gluten-free option, use cooked quinoa or millet.
Recipe by Lands & Flavors at https://www.landsandflavors.com/tabbouleh/