Lemon juice and hints of mint make this light, finely chopped salad refreshing and packed with flavor.
Serves | 8 to 10 |
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.