Tabbouleh
Servings 6
Ingredients
- 1 cup bulgur I use Bob's Red Mill brand
- 1-1/2 cup boiling water
- 1/2 cup red onion, finely chopped
- 1 cup parsley, chopped
- 1/4 cup fresh mint, chopped
- 4 medium tomatoes, seeded and diced
- 2 Persian cucumbers, diced
- 4 tablespoons, divided extra virgin olive oil
- 1/4 cup lemon juice
- 1 teaspoon kosher salt
Instructions
- In a large bowl, add the bulgur, one and a half cup of boiling water, two tablespoons extra virgin olive oil, and 1/2 teaspoon of salt. Let soak for one hour uncovered.
- After one hour, drain any remaining water in the bulgur. Gently stir and fluff up the bulgur with a fork. Add the chopped onions, parsley, mint, tomatoes, cucumbers. Stir to combine.
- In a small bowl, whisk together the remaining two tablespoons of olive oil, lemon juice, and 1/2 teaspoon salt. Pour over salad and mix well. Cover and refrigerate for for at least two hours before serving.