Follow these steps for perfect results
bulgur
soaked and drained
spring onions
finely chopped
fresh parsley
finely pulsed
fresh mint
finely pulsed
olive oil
lemons
juice and zest of
salt
pepper
lemon wedge
to garnish
fresh mint
to garnish
Soak bulgur in cold water for 30 minutes.
Drain the bulgur using a sieve.
Spread bulgur on a clean towel to dry.
Finely pulse parsley and mint in a blender or food processor.
Combine bulgur, parsley, mint, spring onions, olive oil, lemon rind, and lemon juice.
Season with salt and pepper to taste.
Garnish with lemon wedges and fresh mint sprigs.
Expert advice for the best results
Adjust lemon juice to taste.
For a spicier flavor, add a pinch of red pepper flakes.
Allow the tabbouleh to sit for at least 15 minutes before serving to allow the flavors to meld.
Everything you need to know before you start
10 minutes
Can be made a day ahead and stored in the refrigerator.
Serve in a bowl, garnished with lemon wedges and mint sprigs.
Serve as a side dish with grilled meats or fish.
Serve as part of a mezze platter.
Enjoy as a light lunch.
Pairs well with the herbs and lemon.
Discover the story behind this recipe
A staple salad in Lebanese cuisine, often served as part of a mezze.
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