Follow these steps for perfect results
bulghur
fine
parsley
curly
mint leaves
large
scallions
tomatoes
medium
cucumber
English
lemons
juiced
olive oil
salt
pepper
Place bulghur in a bowl.
Cover with an inch of water.
Let it sit for at least 20 minutes to hydrate.
Wash and dry the parsley and mint.
Remove the stems.
Finely chop the herbs together.
Place herbs in a large mixing bowl.
Peel and deseed the cucumber half.
Slice it lengthwise into thirds.
Chop the cucumber.
Chop onion and tomato.
Add cucumber, onion, and tomato to the parsley and mint.
Squeeze any remaining water out of the bulghur.
Add bulghur to the vegetables.
Add lemon juice, olive oil, salt, and pepper.
Mix well.
Taste and adjust seasoning and olive oil as needed.
Expert advice for the best results
For best results, let the tabbouleh sit for at least 30 minutes before serving to allow the flavors to meld.
Adjust the amount of lemon juice and olive oil to your preference.
Use the freshest ingredients possible for the best flavor.
Everything you need to know before you start
10 minutes
Can be made ahead and stored in the refrigerator for up to 2 days.
Serve in a bowl or on a platter, garnished with fresh mint leaves and a lemon wedge.
Serve as a side dish with grilled meats or vegetables.
Enjoy as a light lunch or snack.
Complements the fresh herbs and acidity.
Refreshing and light.
Discover the story behind this recipe
A staple dish in Lebanese cuisine, often served as part of a mezze platter.
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