Tabbouleh

INGREDIENTS:

2 medium lemons
1 cup bulgur wheat
1½ cups boiling water
1 cup fresh parsley
3 green onions
1 large tomato
1 small cucumber
2 Tablespoons olive oil
¾ teaspoon salt
¼ teaspoon ground black pepper
Pinch ground cayenne pepper or paprika.
(optional) 4 ounces feta cheese
(optional) ¼ cup mint leaves

 

INSTRUCTIONS

  1. Rinse, halve, and juice lemons, discarding seeds.
  2. Combine bulgur. boiling water, and lemon juice. Cover and let rest until soft and chewy, about 30 minutes.
  3. Rinse parsley, green onions, tomato, cucumber, and mint leaves (if using).
  4. Chop parsley and mint leaves (if using).
  5. Trim ends off and thinly slice green onions.
  6. Remove core and dice tomato.
  7. Halve cucumber lengthwise. With spoon, scoop out and discard seeds. Dice. If using feta, dice.
    If using feta, dice now.
  8. Drain liquid from bulgur. Combine bulgur and remaining ingredients in a bowl. Mix well to combine.

Notes:

  • Got extra? Diced and sliced cucumbers make great additions to salads, sandwiches, infused water, salsa, or as a chip/cracker substitute for dips.

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