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Recipe courtesy of Ina Garten

Show: Barefoot Contessa

Episode: The Mediterranean Feast

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Total:: 31 min
Prep:: 30 min
Inactive:: 1 min

Yield:: 8 servings

Level:: Easy

Ingredients

1 cup bulghur wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup good olive oil
3 1/2 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper

Directions

Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

My Private Notes

Name: Tabbouleh
Prep time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H31M0.000S
Yield: 8 servings
Ingredients: 1 cup bulghur wheat; 1 1/2 cups boiling water; 1/4 cup freshly squeezed lemon juice (2 lemons); 1/4 cup good olive oil; 3 1/2 teaspoons kosher salt; 1 cup minced scallions, white and green parts (1 bunch); 1 cup chopped fresh mint leaves (1 bunch); 1 cup chopped flat-leaf parsley (1 bunch); 1 hothouse cucumber, unpeeled, seeded, and medium-diced; 2 cups cherry tomatoes, cut in half; 1 teaspoon freshly ground black pepper