The bright flavor and herbiness of parsley is too often set aside as a plate garnish. Tabbouleh is a fresh, lemony recipe that highlights the taste of parsley rather than just the look of it.
|2||cups||fresh parsley, minced|
|1||cup||fresh mint, minced|
|1||small||red onion, finely chopped|
|2||cups||tomatoes, seeded and chopped|
|¼||cup||fresh lemon juice|
|1||tablespoon||extra virgin olive oil|
|salt, to taste|
- Soak the bulgur in room-temperature water and cover until the bulgur becomes tender, about 30 minutes. Drain well, squeezing out as much water as possible.
- Combine the bulgur with parsley, mint, tomatoes, and onion. Whisk the olive oil with lemon juice and toss with the salad. Season with salt to taste.
Prep Time: 30 minutes Serving Size: 8-10 servings