Tabbouleh


  • 1 cup bulghur wheat
  • 1 1/2 cups boiling water
  • Juice of 2 lemons
  • 1/4 cup extra virgin olive oil
  • 3 1/2 tsp kosher salt
  • 1 cup minced scallions, white and green parts
  • 1 cup chopped fresh mint leaves
  • 1 cup chopped flat-leaf parsley
  • 1 hothouse cucumber, unpeeled, seeded, and medium-diced
  • 2 cups cherry tomatoes, cut in half
  • 1 tsp freshly ground black pepper
Put the bulgur wheat in a bowl and pour the boiling water over it. Add the lemon juice, oil, and 1 1/2 tsp of the salt and give it a stir, then let it sit at room temperature for one hour, or until soft. 

Stir in the remaining ingredients and serve.
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