Recipe courtesy of Ina Garten

Tabbouleh

Name: Tabbouleh
Prep time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H31M0.000S
Yield: 8 servings
Cuisine: middle-eastern
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

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Level: Easy
Total: 31 min

Prep: 30 min
Inactive: 1 min

Yield: 8 servings

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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.