Ingredients
- 1 cup bulgur, soaked 1 hour in 2 cups cold water
- ¼ cup flat leaf parsley, chopped
- 2 tablespoons green onion, chopped
- 2 tablespoons mint, chopped
- 4 medium tomatoes, chopped
- 1 clove garlic, minced
- 4 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- black pepper, to taste
Directions
Combine salad ingredients:
1. Drain bulgur in a fine colander and press out excess water.
2. Combine soaked bulgur, parsley, onion, mint, and tomatoes in a large bowl and toss gently.
Add dressing ingredients:
1. Add garlic, lemon juice, and olive oil to the bulgur mixture and toss until thoroughly combined.
2. Season to taste with salt and pepper.
Blend the flavors and serve:
1. Allow salad to sit for up to 2 hours before serving.
2. Taste and adjust seasoning. Serve
Taboulleh Salad. To import, drag image to your MacGourmet recipe box.