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Tabbouleh Salad

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A refreshing and colorful salad made with bulgur, fresh herbs, and vegetables.

Ingredients

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  • 1 cup bulgur wheat
  • 2 cups fresh parsley, finely chopped
  • 1/2 cup fresh mint, finely chopped
  • 2 tomatoes, diced
  • 1 cucumber, diced
  • 3 green onions, sliced
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • Salt and pepper to taste

Instructions

  1. Rinse and soak the bulgur wheat under cold water for 30 minutes until soft. Drain and squeeze out excess water.
  2. Combine the soaked bulgur, parsley, mint, tomatoes, cucumber, and green onions in a large bowl.
  3. Whisk together the olive oil and lemon juice in a small bowl, seasoning with salt and pepper to taste.
  4. Toss the dressing with the salad, ensuring all ingredients are well coated.
  5. Let the salad sit for at least 30 minutes before serving for the flavors to meld.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freshness of herbs is crucial for best flavor.

Nutrition

Find it online: https://www.thestationrecipes.com/tabbouleh-salad/

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