Lebanese-Style Tabbouleh

Total Time:
1 hr 30 min
Prep:
1 hr 30 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2/3 cup bulghur*
  • 2 cups water
  • 2/3 cup minced red onion
  • 1 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/2 cup finely chopped fresh mint leaves or 1 tablespoon dried, crumbled
  • 2 1/2 cups finely chopped fresh parsley leaves (preferably flat-leafed)
  • 1/2 cup finely chopped scallion
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 cups finely diced seedless cucumber
  • *available at natural foods stores and many supermarkets 2/3 cup bulghur*
Directions

Put bulghur in a heatproof bowl. Bring water to a boil and pour over bulghur. Let bulghur stand 1 hour.

While bulghur is soaking, in a large bowl stir together onion, salt, allspice, and dried mint, if using (do not add fresh mint now), and let stand 30 minutes. Drain bulghur in a sieve, pressing hard to extract as much water as possible, add to onion mixture with remaining ingredients including fresh mint, if using.

Toss salad well and season with salt and pepper.


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