Tabbouleh

This tabbouleh is another family recipe that we love to eat with chickpeas or another type of protein for a light lunch or dinner! Tart and fresh, this salad is amazing in the summer! Tabbouleh traditionally has a lot of parsley, unlike some of the versions I have seen with more bulgur. Bulgur comes in different sizes of grinds. This one uses #1 bulgur, which is the finest one. It is extremely important to use the right grind size, otherwise this salad won’t work.

Ingredients

3/4 cup #1 bulghur

1 large or 2 small bunches Italian flat leaf parsley, tough stems removed

1 bunch green onions

3/4 bunch mint leaves

2 cups chopped tomatoes

Optional: 2 chopped Persian cucumbers

1 tsp salt

1/2 cup lemon juice

1/3 cup olive oil

Directions

In a food processor, finely blitz together parsley, green onion, and mint. Put in a large bowl with the remaining ingredients and toss gently. Let it sit in the fridge for at least 2 hours to let the bulghur absorb moisture and soften.

Enjoy!