Tabbouleh

Tabbouleh.

Lemon juice and hints of mint make this light, finely chopped salad refreshing and packed with flavor.

Serves | 8 to 10 |

Tabbouleh 

  • ½ cup bulgur

  • 10 bunches fresh parsley, finely chopped

  • 5 tomatoes, finely chopped

  • ½ cucumber, finely chopped

  • 1 white onion, finely chopped

  • 1 tsp salt

  • 1 Tbsp dried mint

  • juice of 2 lemons

  • ¾ cup olive oil

  • 4 large romaine lettuce leaves (optional)

  • fresh lemon slices (for garnish)

Preparation | Cook or soak bulgur until tender according to package directions. Drain and set aside to cool.

In a large mixing bowl, combine parsley, tomatoes, cucumber and onion. Add bulgur and all remaining ingredients except lettuce leaves and lemon slices and toss to combine.

Place lettuce leaves in a serving bowl and add tabbouleh over top. Garnish with fresh lemon slices. Serve.

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