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Tabbouleh

This fresh Tabbouleh Recipe is easy to make, and is full of tomatoes, cucumber, and beautiful fresh herbs. Perfect on its own with pita bread!
Prep Time15 mins
Cook Time15 mins
Course: Dinner
Cuisine: Middle Eastern
Keyword: tabbouleh, vegan, vegetarian

Ingredients

  • 1/2 cup fine bulgur
  • 3 tablespoons olive oil
  • 1 cup boiling-hot water
  • 2 cups finely chopped fresh flat-leaf parsley from 3 bunches
  • 1/2 cup finely chopped fresh mint
  • 2 medium tomatoes cut into 1/4-inch pieces
  • 1/2 seedless cucumber peeled, cored, and cut into 1/4-inch pieces
  • 3 tablespoons fresh lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  • Stir together bulgur and 1 tablespoon oil in a heatproof bowl.
  • Pour boiling water over, then cover bowl tightly with plastic wrap and let stand 15 minutes.
  • Drain in a sieve, pressing on bulgur to remove any excess liquid.
  • Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tablespoons oil, until combined well.
  • Adjust salt and pepper to your taste. Add more lemon juice if it’s needed.

Notes

All images and text  ©Savoring Italy.  Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
 

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