Follow these steps for perfect results
bulgur wheat
washed
tomatoes
diced
green onions
chopped
parsley
minced
dried mint
crumbled
cucumber
peeled, seeded and chopped
olive oil
lemon juice
salt
Wash bulgur wheat thoroughly.
Drain the washed bulgur wheat completely.
Place the drained bulgur in a large bowl.
Dice the tomatoes into small pieces.
Chop the green onions, including the tops.
Mince the parsley finely.
Peel, seed, and chop the cucumber into small pieces.
Add the diced tomatoes, chopped green onions, minced parsley, dried mint, and chopped cucumber to the bowl with the bulgur.
Mix all the ingredients well.
Add olive oil, lemon juice, and salt to the salad.
Stir to combine all the ingredients thoroughly.
Refrigerate the salad for at least 1 hour to allow the bulgur to soak and absorb the juice.
Serve the tabbouleh over fresh lettuce leaves.
Enjoy!
Expert advice for the best results
Adjust the amount of lemon juice to your taste.
For a spicier flavor, add a pinch of red pepper flakes.
Make sure to use good quality olive oil for the best flavor.
Everything you need to know before you start
5 minutes
Can be made a day in advance.
Serve in a bowl garnished with a sprig of parsley and a lemon wedge.
Serve chilled as a side dish or light lunch.
Pairs well with grilled meats or falafel.
Complements the fresh and herbal flavors.
Enhances the minty notes of the salad.
Discover the story behind this recipe
A staple in Middle Eastern cuisine, often served as part of a mezze platter.
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