Tabbouleh Salad
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Barbara Kafka
This classic Middle Eastern salad, chock-full of herbs and spiked with lemon, is a perfect make-ahead and portable option.
Ingredients
2 1/2 cups boiling water
1 1/2 cups uncooked bulgur wheat (about 8 ounces)
2 cups chopped fresh flat-leaf parsley
1 cup diced seeded tomato
3/4 cup diagonally sliced green onions
1/4 cup chopped fresh mint
6 tablespoons fresh lemon juice
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
Instructions
Combine 2 1/2 cups boiling water and bulgur in a large bowl; cover and let stand for 1 hour. Add parsley and the remaining ingredients to bulgur; toss well. Cover and chill at least 2 hours.
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