Ingredients
Scale
For the tabouli:
- 1 cup bulgar (I used Bob’s Red Mill brand)
- 2 cups warm tap water
- 2-3 Roma tomatoes, seeded and diced
- 1 large English cucumber, diced
- 1 large shallot, peeled and chopped fine (Can sub green or red onions)
- 1 bunch parsley, chopped (About one cup chopped)
- ½ bunch mint, chopped (About one half cup)
For the dressing:
- ¼ cup olive oil
- ¼ cup fresh-squeezed lemon juice (from 2 medium-sized lemons)
- 1 tsp Kosher salt
- ¼ tsp fresh ground pepper
Optional add ins – ½ to 1 tsp red pepper flakes, or zest from the lemon rind, or 1 tsp ground sumac
Instructions
- Place the bulgar in a bowl. Pour in the warm water. Cover and allow bowl to sit on the counter for 2-3 hours, or leave in the refrigerator overnight, until the liquid is absorbed into the bulgar.
- Fluff the bulgar with a fork. Stir in diced tomatoes, cucumbers, shallots, chopped parsley and mint. Set aside.
- Whisk the olive oil, lemon juice, salt, pepper, and any optional seasonings together in a bowl or measuring cup. Pour dressing over the tabouli and stir. Can be served immediately or cover and place in the refrigerator to serve later. Tabouli will keep stored in the fridge for 3 to 5 days.