Tabbouleh

By á-174942

Ingredients

• 1 cup bulgur wheat (fine-medium grind)
• 2 cups hot water
• 1 pound ripe tomatoes seeded, chopped
• 1 bunch green onions, white and green part finely chopped
• 1 hothouse cucumber halved, seeded, and diced
• 2 large bunche fresh flat-leaf parsley leaves finely
• chopped
• 1 bunch fresh mint leaves finely chopped
• 1/2 teaspoon ground cumin
• Kosher salt to taste
• Freshly-ground black pepper to taste
• 2 lemons juiced
• 1/4 cup extra-virgin olive oil

Details

Servings 4

Preparation

Step 1

Put the bulgur in a large bowl and pour in the hot water. Cover with a dish or plastic wrap and let stand for about 30 to 45 minutes to rehydrate. Drain in a strainer, pressing with the back of a wooden spoon to squeeze out as much water as possible.

In a mixing bowl, combine the tomatoes, onions, cucumber, parsley, and mint. Toss the salad well to incorporate the ingredients; season with cumin, salt and pepper.

Add the bulgur; moisten with the lemon juice and olive oil. Fold everything together to incorporate the ingredients. The flavor will improve if the tabbouleh sits for a few hours. Serve at room temperature.

This recipe yields 4 to 6 servings.