Tabbouleh

🔥 Prep

• Rinse the 2 cups of parsley under cold water, shake dry, pat with a towel, then finely chop.
• Measure out 0.5 cup of bulgur wheat and place in a bowl.
• Dice the 3 tomatoes into small uniform pieces, removing excess seeds if desired.
• Peel and finely mince the 0.5 onion (about ¼ of a medium onion).
• Juice enough lemons to yield 4 tbsp of fresh lemon juice.
• Measure 3 tbsp of olive oil into a small container.

🔥 Cook

• 1. Pour 0.5 cup of boiling (boiling water) over the measured 0.5 cup bulgur, cover, and let it sit for 10 minutes until the grains are tender and have absorbed the liquid.
• 2. Fluff the bulgur with a fork, then spread it on a large plate to cool to room temperature for 5 minutes.
• 3. In a large mixing bowl, combine the cooled bulgur, the chopped 2 cups parsley, diced 3 tomatoes, and minced 0.5 onion.
• 4. Add the 4 tbsp lemon juice and 3 tbsp olive oil to the bowl, then toss the mixture thoroughly for 1 minute until evenly coated.
• 5. Season to taste with salt and pepper (optional), giving the salad a final mix for 30 seconds.

🔥 Serve

• Transfer the tabbouleh to a serving platter and garnish with a few extra parsley leaves for color.
• Serve chilled or at room temperature alongside grilled kebabs, falafel, or warm pita bread.
• Pair with a simple yogurt-cucumber dip or a glass of chilled white wine for a refreshing meal.