This is one of my favorite quick and easy salads. Whenever I eat Lebanese food, I always get some tabbouleh. It’s full of herb-y, refreshing deliciousness; perfect for summer!
This is part of my crusade to remove the tarnish from parsley’s name. Parsley gets such a bad wrap as something only for the side of your plate as a garnish, but it’s so delicious! Check out this gremolata recipe for another great way to use parsley.
I found some great heirloom tomatoes at the farmers market this weekend. They’re perfect with this salad and add great color.
While the bulgur is steaming, prep the veggies.
hardly tweaked from epicurious
makes 4-6 servings in about ~30 minutes
1/2 cup fine bulgur or couscous
3 tablespoons olive oil
1 cup boiling-hot water
2 cups finely chopped fresh flat-leaf parsley (from 3 bunches)
1/2 cup finely chopped fresh mint
3 small tomatoes, cut into 1/4-inch pieces
1/2 seedless cucumber, peeled, cored, and cut into 1/4-inch pieces
1 lemon, juiced
3/4 teaspoon sea salt
1/4 teaspoon black pepper
In a small, heatproof bowl, combine the bulgur and 1 tbsp of olive oil. Pour boiling water over the bulgur and cover the bowl with plastic wrap. Let stand for 15 minutes. While the bulgur is steaming, chop the parsley, mint, tomatoes and cucumbers. (Note: I chopped the parsley and mint together in the food processor with a few quick pulses). Drain the bulgur, pressing down to remove any excess water.
In a medium bowl, combine the bulgur with the remaining 2 tbsp of olive oil and the rest of the ingredients. Stir to combine. Serve chilled or at room temperature.
Prep Time:15 minutes
Cook Time:15 minutes