Ingredients
- 1 cup fine bulgur wheat
- 2 cups boiling water
- 4 cups fresh parsley leaves, finely chopped
- 1 cup fresh mint leaves, finely chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup finely chopped red onion
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- Romaine lettuce leaves for serving
- Lemon wedges for garnish
Instructions
- In a large bowl, pour the boiling water over the bulgur wheat. Cover the bowl with a lid or plastic wrap and let it sit for 30 minutes, or until the bulgur has absorbed the water and is tender.
- Fluff the cooked bulgur with a fork and let it cool to room temperature.
- In another large bowl, combine the finely chopped parsley, mint, halved cherry tomatoes, and chopped red onion.
- Add the cooled bulgur wheat to the herb and vegetable mixture, and toss gently to combine.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to make the dressing.
- Pour the dressing over the tabbouleh salad and toss well to coat the ingredients evenly.
- Cover the bowl and refrigerate the tabbouleh for at least 30 minutes to allow the flavors to meld together.
- Serve the refreshing tabbouleh salad chilled, scooped onto romaine lettuce leaves, and garnished with lemon wedges.
Dive into the vibrant, zesty world of tabbouleh, where every forkful brings a burst of fresh herbs, tender grains, and tangy citrus – a salad so invigorating and nourishing, you’ll feel like you’ve been transported to the sun-drenched hills of Lebanon with every delightful bite!
