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.
Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| ½ | cup | bulgur wheat | ||
| 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 |
Instructions
- 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
