Warmer weather calls for a refreshing salad and this tabbouleh fits the bill. It’s bursting with bright spring flavors and fresh herbs. This dish is wonderful as a side at your spring barbecues or picnics for everyone to enjoy.
1 cup dry bulgur wheat
2 large Roma tomatoes
½ large white onion
1 bunch fresh parsley
1 handful fresh mint
2 T olive oil
4 T lemon juice
Salt and pepper to taste
In a small pot, bring 2 cups of water to a boil.
In a bowl, wash your bulgur wheat and drain the water from it. You can use a sieve, cheesecloth, or a colander with very small holes.
In a large bowl, add your bulgur wheat and boiling water. Cover it and set it aside to soak up the water for 6 to 8 minutes, until most of the water is absorbed.
Squeeze the excess water from the bulgur with a cheesecloth cloth or with clean hands.
Put the bulgur wheat back in your bowl and set it in the refrigerator to cool.
Finely dice your cucumber, tomato, and onion. Set aside.
Finely chop your parsley and mint. Set aside.
Remove your cooled bulgur wheat from the refrigerator and add your chopped vegetables and herbs.
Add your salt and pepper. I recommend using 2 T of salt and 1 T of pepper, but you can customize it to your taste.
Add your olive oil and lemon juice. Stir until all the ingredients are well combined.
Serve your tabbouleh as a side or enjoy it on its one as a refreshing snack. Enjoy!