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TABBOULEH

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A beautiful, light, Middle-Eastern parsley and bulgur wheat salad!

SERVES 2-4

Ingredients

Scale
  • water
  • 1 cup of bulgur wheat
  • olive oil
  • lemon juice
  • salt
  • 1 cucumber
  • bunch of cherry or 1-2 medium-sized tomatoes
  • 1–2 bunches of parsley
  • 2–3 green onions

OPTIONS

  • handful of cilantro
  • handful of mint
  • 4–5 dried apricots
  • 1/3 of a block of feta
  • can of chickpeas

Instructions

HYDRATE THE BULGUR

  1. Boil a kettle of water and pour over bulgur wheat in a bowl to an inch above the grains.
  2. Cover and let sit for 10-15 minutes.
  3. Drain well.
  4. Wrap the grains in a dish towel and squeeze out excess water.
  5. Return to the bowl, add a few good splashes of olive oil and lemon juice and a good dash of salt.
  6. Fluff occasionally with a slotted spoon.
  7. Allow to cool.

PREP

  1. Chop cucumber and tomatoes.
  2. Slice parsley, green onions and OPTIONAL: cilantro, mint or dried apricots.
  3. OPTIONAL: crumble feta
  4. OPTIONAL: drain and rinse chickpeas.

SERVE

  1. Combine everbody is a salad bowl and toss thoroughly.
  2. OPTIONAL: serve with crumbled feta.

Find it online: https://eastvankitchen.com/tabbouleh/