Lebanese Tabbouleh

By commercecook

Ingredients

• 1/2 cup fine bulgur
• 3 tablespoons olive oil
• 1 cup boiling-hot water
• 2 cups finely chopped fresh curly leaf parsley (about 3 bunches with stems discarded)
• 2 medium tomatoes, cut into 1/4 inch pieces
• 1/2 seedless cucumber, peeled, cored, and cut into 1/4 inch pieces
• 1-2 bunches of scallions, thinly sliced
• 3 tablespoons fresh lemon juice
• 1/4 cup chopped fresh mint (optional)
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

Details

Servings 4

Preparation

Step 1

Stir together bulgur and 1 tablespoon olive oil in a heatproof bowl. Pour boiling water over, then cover bowl tightly with plastic wrap and let stand for 15 minutes. Drain in a small sieve, pressing on bulgur to remove any excess water.

Transfer bulgur to a bowl and toss with remaining ingredients, including 2 tablespoons olive oil until well combined.

Taste and adjust to your own liking with additional oil, lemon or salt.