- By
| Prep Time | 10 Min |
| Servings |
Servings
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Ingredients
- 1/2 cup bulgur wheat
- * 4 firm Roma tomatoes very finely chopped
- * 1 English cucumber very finely chopped
- * 2 bunches parsley part of the stems removed, washed and well-dried, very finely chopped
- * 12–15 fresh mint leaves stems removed, washed, well-dried, very finely chopped
- * 4 green onions white and green parts, very finely chopped
- salt
- tbsp * 3–4lime juice (lemon juice if you prefer)
- tbsp * 3–4Extra virgin olive oil
- leaves * Romaine lettuceto serve optional
Ingredients
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Instructions
- 1. Wash the bulgur wheat and soak it in water for 5-7 minute. Drain very well (squeeze the bulgur wheat by hand to get rid of any excess water). Set aside.
- 2. Very finely chop the vegetables, herbs and green onions as indicated above. Be sure to place the tomatoes in a colander to drain excess juice.
- 3. Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently.
- 4. Now add the the lime juice and olive oil and mix again.
- 5. For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter. If you like, serve the tabouli with a side of pita and romaine lettuce leaves, which act as wraps or “boats” for the tabouli.
Recipe Notes