Tabbouleh Salad
One of the easiest yet satisfying salads you can make, this twist on the classic tabbouleh is bursting with fresh flavor and hearty bulgur.
Servings 3 people
Ingredients
- 3/4 cup uncooked red or white bulgur
- 2 Persian cucumbers or 1 kirby, diced small
- 1 vine tomato diced small
- 1/4 medium red onion minced
- 1 jalapeño seeds and pith removed, minced
- 1 small bundle of cilantro bottom steps discarded, finely chopped
- 13-15 sprigs of mint stems removed, leaves finely chopped
- 1/4 cup extra virgin olive oil
- 1 1/2 lemons juiced
Instructions
- Prepare the bulgur in salted water according to the package instructions, reducing the recommended water by 2–3 tablespoons. *For ease you can cook 1 cup of bulgur and only put 3/4 of the cooked bulgur into the recipe.
- Once cooked, fluff with a fork and transfer to a large bowl and cool for 15-20 minutes in the fridge fluffing every 5 minutes to help speed up the process.
- While the bulgur is cooling, chop the fresh ingredients, cutting the cucumber and tomato into a small dice, and mincing the jalapeño and red onion. Pick the mint off the stems (discard them) and chop the cilantro, including the stems for added flavor (cut the bottom 1/3rd and discard).
- Add the fresh ingredients and the cooked, cooled bulgur to a large bowl and season with a heavy pinch of salt, olive oil, and fresh lemon juice. Toss thoroughly to coat and serve immediately or store in the refrigerator for later.