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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This tabbouleh has a crunchier texture than most because it calls for uncooked bulgur, which softens over time as it absorbs the marinade. Belgian endive leaves make great scoopers. Ingredients:
4 cups fresh parsley sprigs |
1/4 cup fresh mint leaves |
2 cups diced seeded cucumber |
2 cups diced seeded tomato |
1 cup uncooked bulgur or cracked wheat |
3/4 cup diced onion |
1/3 cup fresh lemon juice |
2 tablespoons extra-virgin olive oil |
1/2 teaspoon salt |
1 garlic clove, minced |
Directions:
1. Place parsley and mint in a food processor; process until finely minced. Combine parsley mixture, cucumber, and remaining ingredients in a large bowl; toss well. Cover and marinate in refrigerator at least 4 hours.
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