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Tabbouleh

Ingredients

  • 2/3 cup dried fine bulgur
  • 2 tablespoons water
  • 1/4 cup fresh lemon juice, divided, from 2 lemons
  • 1 teaspoon Kosher salt, divided
  • 1/3 cup extra virgin olive oil
  • 3 Roma tomatoes, seeded and chopped, about 1 cup
  • 1/2 English cucumber, seeded and chopped, about 1 cup
  • 3 green onions, chopped, about 1/3 cup
  • 1 cup finely chopped curly parsley
  • 1/2 cup finely chopped fresh mint

Cooking Instructions

Step 1: In a large bowl, mix the bulgur with the water, 2 tablespoons of the lemon juice, and 1/2 teaspoon Kosher salt until moistened.  Let the bulgur rest for about 20 minutes.

Step 2: In a small bowl, whisk the remaining lemon juice and Kosher salt with olive oil.

Step 3: Add the chopped tomatoes, cucumber, green onion, parsley, and mint to the bulgur.  Drizzle with the dressing and stir well to combine.  Cover and refrigerate for at least 3 hours or overnight.  Taste for seasoning before serving and add more salt or lemon juice as needed.

Enjoy this classic Lebanese salad from Foodie Crush!