Fresh and tasty, this Lebanese Tabbouleh Salad is the perfect complement with grilled meats as it can sit out for several hours without wilting.
- 1/2 c fine bulgur wheat
- 2 bunches parsley finely chopped
- 2 roma tomatoes diced
- 1 c seedless cucumber diced
- 6 scallions diced
- 1/4 c fresh mint chopped
- 1/4 c olive oil
- 1 lemon juiced
- Salt and pepper to taste
Cook bulgur wheat according to package directions and set aside to cool.
In a large bowl, combine parsley, tomatoes, cucumber, scallions and mint.
Flake apart bulgur with a fork and toss together with vegetables.
Dress the salad by drizzling the olive oil around the edges of the bowl.
Juice the lemon directly over the salad, carefully holding opposite hand under the lemon to catch seeds.
Add salt and pepper and stir to combine. Check for seasoning, adjust accordingly and serve.
(Excellent source Vitamin A and C. Good source of calcium and iron.)
Photography by Alejandro Photography // Recipe by The Lemon Bowl