Recipe courtesy of May Yacoubi

Tabbouleh Salad

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  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
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Ingredients

3/4 cup fine bulgur wheat

4 cups finely chopped parsley leaves

4 scallions, chopped

3 finely chopped firm tomatoes, such as Roma

1/2 cup finely chopped mint leaves, plus more leaves for serving

1/2 cup olive oil

1/3 cup freshly squeezed lemon juice, plus lemon wedges for serving

Flaky sea salt to taste

Directions

  1. Cover the bulgur with water in a medium bowl and soak for 30 minutes. Drain well and set aside.
  2. Add the soaked and drained bulgur, parsley, scallions, tomatoes, mint, olive oil and lemon juice to a large bowl and season with salt. Mix with your hands until well combined and transfer a serving platter. Garnish with torn mint leaves and lemon wedges.

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