Does anyone else think weekends is for bbqing and Tabbouleh? This Tabbouleh recipe is a healthy mediterranean salad made with parsley, bulgur, mint and chopped vegetables.
1/4 cup fine bulgur
1 cup diced tomato
3 medium bunches curly parsley
⅓ cup fresh mint chopped
⅓ cup thinly sliced green onion
1 teaspoon salt
⅓ cup extra-virgin olive oil
3 to 4 tablespoons lemon juice, to taste
Pinch of pepper
Soak the bulgur 3-4 mins until tender. Drain off any excess water, and set aside.
Meanwhile, prepare the parsley, cut off the thick stems. Then, finely chop the parsley. Alternatively you can use a food processor to chop the parsley, place leaves into the food processor. Pulse the parsley until it is finely chopped, Make sure not to pulse too much!
In large bowl add chopped parsley, tomatoes, green onions, chopped fresh mint and cooled bulgur.
In a small bowl, whisk together the olive oil, lemon juice, and salt.
Pour it into the salad and stir to combine. Taste, and adjust if necessary—add another tablespoon of lemon juice for zing, or salt for more overall flavor.