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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Ingredients:
1 cup bulghur wheat |
1 1/2 cups boiling water |
1/4 cup freshly squeezed lemon juice (2 lemons) |
1/4 cup good olive oil |
3 1/2 teaspoons kosher salt |
1 cup minced scallions, white and green parts (1 bunch) |
1 cup chopped fresh mint leaves (1 bunch) |
1 cup chopped flat-leaf parsley (1 bunch) |
1 hothouse cucumber, unpeeled, seeded, and medium-diced |
2 cups cherry tomatoes, cut in half |
1 teaspoon freshly ground black pepper |
Directions:
1. Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.
2. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.
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