Best Tabbouleh
Ingredients
The salad
-
½
cup
bulgur
-
1
cup
diced cucumber
-
1
cup
diced tomato
-
1
teaspoon
fine salt
-
3
medium bunches
curly parsley
-
⅓
cup
chopped fresh mint
-
⅓
cup
thinly sliced green onion
The dressing
-
⅓
cup
extra-virgin olive oil
-
3 to 4
tablespoons
lemon juice
-
1
medium clove
garlic
Instructions
- Prepare the bulgur according to package directions and set aside to cool.
- Combine diced cucumber and tomato in a bowl with salt, and let it rest for at least 10 minutes.
- Finely chop the parsley and add it to a large serving bowl.
- Add the cooled bulgur, chopped mint, and green onion to the parsley.
- Strain and discard excess juice from the cucumber and tomato, then add them to the bowl.
- Whisk together olive oil, lemon juice, garlic, and remaining salt, then pour over the salad and mix well.
- Let the salad rest for 15 minutes before serving, or serve immediately.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
6g
Sodium
300mg
Cholesterol
0mg
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