My Mother's Lebanese Tabbouleh
★★★★★
SERVES
6
Ingredients
1 cup
fine bulghur (sometimes called #1)
2 bunches
curly parsley
12
large mint leaves
5
scallions
3
medium tomatoes
1/2
English cucumber
2
lemons, juiced
1/2 cup
olive oil
1 pinch
salt and pepper, plus more to taste
Instructions
- Put the bulghur in a bowl, cover it with an inch with water (it will double in size), and let it sit at least 20 minutes.
- Wash and dry the parsley and mint. Remove the stems, finely chop the herbs together, and put them in a large mixing bowl.
- Peel and deseed the cucumber half. Slice it lengthwise into thirds, then chop. Chop onion and tomato and it them to the cucumber, parsley, and mint.
- Squeeze any remaining water out of bulghur and it to the vegetables.
- Add lemon juice, olive oil, salt, and pepper. Mix well, taste, and adjust seasoning and olive oil as needed.
