Tabbouleh

By minicoopercraig

For a light, healthful lunch, serve this popular Middle Eastern salad alongside a bowl of Spring Vegetable Soup with Pesto or Butternut Squash-Carrot Soup and wedges of Parmesan Pita Toasts.

Ingredients

• 1 cup medium-fine bulgur
• 2/3 cup extra-virgin olive oil
• 1 cup fresh lemon juice, plus more to taste
• 5 gloves garlic, minced
• Salt and freshly ground pepper
• 6 green onions, including tender green tops, cut into slices 1/4 inch thick
• 2 large bunches fresh flat-leaf parsley, stemmed and chopped
• 1/3 cup chopped fresh mint
• 5 large tomatoes, cut into 1/4 inch dice
• 2 cucumbers, peeled, halved lengthwise, seeded and cut into 1/4 inch dice
• Warmed pita breads, cut into wedges, or romaine lettuce leaves for serving

Preparation

Step 1

Place the bulgur in the bottom of a large salad bowl. In another small bowl, whisk together the olive oil, the 1 cup lemon juice, the garlic, and 1 teaspoon salt. Pour over the bulgur and toss well. Layer on top of the bulgur, in the following order, the green onions, parsley, mint, tomatoes, and cucumbers. Season the cucumbers well with salt and pepper and cover the bowl with plastic wrap.
Refrigerate for at least 24 hours or for up to 48 hours.
Bring the salad to room temperature. Toss the ingredients together, then taste and adjust the seasoning with additional salt, pepper, and lemon juice, if necessary.
Serve with warmed pita bread or romaine lettuce leaves for scooping up bitefuls of the salad.