Tabbouleh
Makes 6 servings This Middle Eastern herb salad is fresh and bright, with a chewy bite from soaked bulgur wheat. Enjoy it over lettuce, stuffed into a pita, or served alongside hummus and warm flatbreads.

Ingredients

1/2 cup fine bulgur wheat 1 teaspoon kosher salt, plus more to taste 2 cups coarsely chopped flat-leaf…

CIA FOODIES


Tabbouleh

Makes 6 servings This Middle Eastern herb salad is fresh and bright, with a chewy bite from soaked bulgur wheat. Enjoy it over lettuce, stuffed into a pita, or served alongside hummus and warm flatbreads.

Ingredients

  • 1/2 cup fine bulgur wheat
  • 1 teaspoon kosher salt, plus more to taste
  • 2 cups coarsely chopped flat-leaf parsley (from about 2 bunches)
  • 1/2 cup coarsely chopped mint (from about 1 bunch)
  • 2 tomatoes, diced
  • 1/2 cucumber, peeled, seeded, and diced
  • 2 scallions, chopped
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons lemon juice, or to taste
  • Freshly ground black pepper, to taste

Directions

  1. Rinse the bulgur in cold water and place it in a heat-safe bowl. Add 1 cup of boiling water and the salt. Allow to sit, covered, until tender, about 20 minutes.
  2. Drain any excess water if necessary.  Use a fork to “fluff” the bulgur grains.  Cover and refrigerate until cool.
  3. Combine the bulgur, parsley, mint, tomatoes, cucumbers, scallions, olive oil, and lemon juice in a bowl. Lightly mix, being careful not to mash the ingredients together.
  4. Adjust seasonings with lemon juice, salt, and pepper to taste.
  5. Transfer to a chilled serving bowl.  Cover and refrigerate until ready to serve.

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