Name: Tabbouleh with Mint
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 cup fine bulgur wheat; 1 1/2 cups boiling water; 3 large bunches fresh flat-leaf parsley, finely chopped (about 3 cups); 1 cup fresh mint leaves, finely chopped; 4 medium tomatoes, diced small (about 2 cups); 1 English cucumber, seeded and diced small; 4 green onions, thinly sliced; 1/4 cup extra virgin olive oil; Juice of 2 large lemons (about 1/3 cup); 1 teaspoon salt, or to taste; 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon ground allspice (optional)

Instructions

Prepare the bulgur

Place the bulgur in a large bowl and pour the boiling water over it. Cover with a clean kitchen towel and let sit for 15 minutes until the water is absorbed and the bulgur is tender.
Drain the bulgur

If there is any excess water, drain the bulgur through a fine-mesh sieve, pressing with a spoon to remove all moisture. Return to the bowl and fluff with a fork.
Prepare the vegetables

While the bulgur is soaking, finely chop the parsley and mint leaves. Dice the tomatoes and cucumber into small pieces. Slice the green onions thinly.
Combine ingredients

Add the chopped parsley, mint, tomatoes, cucumber, and green onions to the bowl with the fluffed bulgur. Toss gently to combine all ingredients evenly.
Make the dressing

In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, and allspice if using. Pour over the salad and toss gently to coat all ingredients with the dressing.
Let flavors meld

Cover the bowl and refrigerate for at least 30 minutes or up to 4 hours to allow the flavors to meld together. The longer it sits, the more flavorful it becomes.

Tabbouleh with Mint

Ingredients

Instructions

Nutritional Information