Mediterranean Tabbouleh Salad (V)
Print RecipeServings: 8 servings
Easy to make and can be altered for different ingredients.
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Recipe Multiplier
- 1 cup Bulgur Wheat
- 1 cup Boiling Water
- ¼ cup Small Diced Red Onion or Scallions
- ½ cup Small Diced Cucumber
- ½ cup Small Diced Roma Tomatoes
- ¼ cup Chopped Parsley (can add Mint as well I didn't have any on hand)
- 1 ea Juice of one Lemon
- ¼ cup Extra Virgin Olive Oil
- 1 tsp Kosher Salt
Instructions
- Boil the water.
- Place the Bulgur in a bowl, pour the water on top of the Bulgur and cover with plastic wrap. Let steep for 1 hour. The Bulgur will absorb the hot water.
- Cut the vegetables and herbs as per the ingredient list.
- After the Bulgur has steeped for 1 hour, add the remaining vegetables and lemon juice. Mix to combine the lemon juice with the Bulgur.
- Add the Olive Oil and mix to combine.
- Adjust seasoning with Kosher Salt and additional Olive Oil as needed.
- Allow the Tabbouleh to rest in the refrigerator for minimum of a couple of hours.
- Serve as a side salad or with Chicken or Beef Shawarma or