Tabbouleh Salad

By OralW

Ingredients

• 1/2 cup Bulgar wheat
• 2 tomatoes, diced (1 1/2 cups)
• 3 scallions (both white and green parts), trimmed and thinly sliced (1 cup)
• 2 to 3 cups chopped fresh curly parsley, stems removed
• 1 cucumber, peeled and diced (1 cup)
• 1/2 cup fresh mint leaves, chopped
• 1/4 teaspoon freshly grated lemon zest
• 2 tablespoons fresh lemon juice
• 1/3 cup extra-virgin olive oil
• 1/4 teaspoon coarse salt, or more to taste

Preparation

Step 1

# Rinse the Bulgar wheat in cold running water and soak in a bowl of cold water for 20 minutes. Drain and place in a large bowl.
# Add the tomatoes, scallions, parsley, cucumber, and mint. Toss together.
# Whisk together the lemon zest and juice, olive oil, and slat. Stir the dressing into the salad to fully combine. Serve or cover and refrigerate for up to 2 days.