Mint Tabbouleh
(from kylerhea’s recipe box)
Tabbouleh originated in the mountains of Lebanon, where it was a succulent salad of greens with a handful of bulgur added to give the dish body. Today, most versions of tabbouleh use lots of bulgur and a modest amount of parsley and tomatoes, but I stick to the Lebanese way, using a lavish amount of vegetables in proportion to the cracked wheat.
Fast Fact: Bulgur is made from wheat berries that are steamed, dried, and cut up.
Quick Tip: Bulgur comes in three textures. Be sure to get the fine one for this recipe.
Source: Wildberries - link from this page
Serves 4 peopleIngredients
- 1/2 cup fine bulgur
- 1 cup boiling water
- 1 1/2 cups chopped flat-leaf parsley, about 1 bunch
- 2/3 cup chopped mint, about 1 bunch
- 1/2 cup finely chopped onion
- 1 garlic clove, very finely chopped
- 1 1/2 cups chopped, seeded fresh plum tomatoes
- Juice of 1 lemon
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- Ground black pepper
Directions
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Place the bulgur in a large mixing bowl. Add the boiling water and set aside for 30 minutes, until the grain has absorbed the water and is softened.
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Add the parsley, mint, onion, and garlic to the bulgur. Using a fork, mix to combine the ingredients. Add the tomatoes and mix again. Pour in the lemon juice and olive oil. Add the salt and several grinds of pepper, and mix well. Cover, and refrigerate the tabbouleh for at least 2 hours, and up to 24 hours, before serving.