Tabbouleh may seem like a complicated or time-consuming effort, but the truth is that this is one of those recipes that is so simple, you'll wonder why you didn't try it before. There is absolutely no cooking - so it works well on those too-hot-to-cook nights - and it's packed with vitamins and good carbs.
Hands-On Time: 10 minutes
Ready In: 30 minutes
Yield: 6-8 servings
1 cup bulgur wheat
2 cups hot water
4 cups curly leaf parsley, chopped fine
1/2 cup fresh mint leaves, chopped fine
1 small bunch green onions, sliced thinly
2 large tomatoes, seeded and diced small
2 large lemons, juiced
1/4 cup extra virgin olive oil
1/2 teaspoon ground allspice (this is optional, but very traditional)
1/2 teaspoon salt
- Place bulgur in a large bowl and cover with hot water. Let stand for 30 minutes.
- After soaking, squeeze water from bulgur with your hands, getting out as much as possible. Discard soaking water.
- Combine bulgur with remaining ingredients and mix well.
- Serve immediately if desired or chill for several hours.
