When I saw the large bunch of flat leaf parsley in the produce box I knew tabbouleh was in our future. Nutty bulgur, tart lemon, cool cucumbers and tomatoes--love it!
The Husband made this dish, so no prep photos today.
The flavor blends and intensifies the longer it sits, so make it a few hours ahead of time if you can. It was near divine when I scarfed down the leftovers the next day.
Recipe below; printable version here.
BULGUR, MINT, & PARSLEY SALAD
1 cup uncooked bulgur
1 cup boiling water
3 Tbs fresh lemon juice
2 Tbs extra-virgin olive oil
3 garlic cloves, minced
3 cups chopped tomato
1¼ cups chopped seeded peeled cucumber
1 cup chopped fresh parsley
½ cup chopped green onions
¼ cup chopped resh mint
¾ tsp salt
½ tsp black
Combine bulgur and boiling water in a medium bowl. Cover and let stand 30 minutes or until tender. Stir in juice, oil, and garlic. Cool to room temperature.
Combine bulgur mixture, tomato, and remaining ingredients in a large bowl; toss gently to coat.
Makes 8 1-cup servings
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